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Potato Curry



Halve the potatoes, cook in a little water with turmeric powder, drain and keep aside, the vegetable should preferable be slightly underdone. Peel the ginger, chop fine along with green chillies and keep aside. Peel the potatoes, crumble by hand into bite sized pieces and keep aside. Heat oil in a saucepan and add mustard, urad dal and cashewnuts. When the mustard crackles add ginger and green chillies and saute for a couple of minutes, add the crumbled vegetable, coconut, asafoetida powder and salt to taste and mix well. Shut off the flame, garnish with curry leaves and serve hot.

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