- Potatoes – 500gms
- Green Chilies – 5
- Curry Leaves – 1Sprig
- Black Gram – 1 1/2tsps
- Mustard Seeds – 1/2tsp
- Cumin Seeds – 1/2tsp
- Turmeric Powder – 1/4tsp + 1/8tsp
- Salt – To Taste (3/4tsp + 1/8tsp)
- Oil – 4tsps
There are two ways to cook potatoes---one is steam cooking using pressure pan and the other cooking in microwave oven.
Steam Cooking Using Pressure Pan:
Take a bowl and add potatoes into it. Add water to the bowl and wash potatoes well. if required change water and wash the potatoes thoroughly. Pour 200ml water in a pressure pan and place the steamer basket into it. If steamer basket is not available use any holed vessel like colander, ladle stand or a sprout making box and cook potatoes. Place the washed potatoes in the steamer basket and cover the pressure pan with lid. Heat the pressure pan on high flame. After first whistle, lower the flame and cook potatoes for 10 minutes. After 10 minutes, switch off the flame and allow the pressure cooker to cool completely. Remove the pressure pan lid and observe that potatoes are cooked to the right texture without becoming mushy. Cool the potatoes and peel the skins. Cut the steam cooked potatoes into even sized cubes.
Cooking Potatoes Using Microwave Oven:
Wash potatoes well and peel the skins using a peeler. Cut the potatoes into even sized cubes. Take the potato pieces into a microwave safe bowl and add 10ml water. Place the potatoes bowl in microwave oven and cover it partially. Cook the potatoes on high power for 5 minutes and allow 3 minutes standing time before removing the bowl from oven. Cut the cooked potato piece with a spoon and observe that potato pieces are cooked to the right texture without becoming mushy.
Wash green chilies and chop them finely.
Wash the sprig of curry leaves and separate leaves from the stalk and keep them in a plate.
Wash the lemon and cut into two pieces and extract juice from one piece---take 1Tbsp juice which would be sufficient for making the curry.
Heat a non-stick pan and add oil and heat oil. When oil is hot add black gram and fry stirring till they start changing color. Then add mustard seeds and cumin seeds and fry stirring till the seeds splutter. Then add the chopped green chilies and curry leaves and fry stirring till chilies are crisp. Add turmeric powder and mix. Add the potato cubes and salt and mix well. Cover the pan with lid and cook on low flame for 2 minutes so that potato pieces absorb salt and become tasty. Remove lid and stir once. Fry the curry on medium flame for 3 minutes stirring once in between so that moisture evaporates and curry would become dry. Switch off the flame and add lemon juice and mix well. Cover the pan for 2 minutes after adding lemon juice. As the curry is hot, potato pieces absorb the lemon juice when the pan is covered and rested. After 2 minutes remove lid and stir the curry and transfer to a serving bowl. This is a simple and tasty recipe made with potatoes. When one is suffering from cold or when gets stressed out due to work pressure this curry satisfies the taste buds and stomach too. Make this simple curry and serve to your family members.
Points To Observe:
Usually we cook potatoes by dropping them in a bowl full of water either in pressure cooker or just in a vessel on stove top---there is a chance of potatoes absorbing some liquid while getting cooked. Instead if we steam cook the potatoes then they would not absorb water and they taste good. It is also easy to peel the skins of steam cooked potatoes.
If steamer basket is not available use any holed vessel like colander, ladle stand or a sprout making box and cook potatoes.
Cooking potato cubes in microwave oven retains their shape without becoming mushy and also they cook fast. There is no waiting time required as in the case of pressure cooker when potatoes are cooked in microwave oven.
Adjust the green chilies according to taste.
We can remove the raw flavor and also excess spiciness when we fry green chilies in oil well. Green chilies when well fried in oil releases the flavor well and they won’t be hot to taste.
After adding salt and mixing the curry, cover the pan and cook on low flame so that salt gets into the vegetable and the curry tastes good.
Once salt is absorbed by the vegetable cook uncovered on medium flame so that all the moisture evaporates and the curry gets fried nicely.
Always add lemon juice to the curry after switching the flame off. After adding lemon juice and mixing, cover the hot pan with lid so that the steam helps the vegetable in absorbing the lemon juice.
Follow these small techniques and prepare the curry so that all your family members enjoy the dish.
Serve this curry with hot steaming rice or roti or toasted bread.
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