Ingredients:

Preparations:

Take potatoes into a bowl & add water. Wash the potatoes thoroughly. Into a pressure pan add 125ml water and place a colander into it. Add washed potatoes to the colander and cover the pressure pan. Cook the potatoes in pressure pan on steam. After first whistle cook potatoes on low flame for 7 minutes. Remove the cooked potatoes and cool them for a while. Peel the boiled potatoes and cut them into small pieces.

Wash the green chilies and chop them finely.

Heat a pan and add the dried mint leaves. Fry stirring for few seconds till the mint leaves become crisp. Take these dried mint leaves into a plate and crush them with fingers.

Method:

Heat a pan and add oil to it. When oil is hot add the cumin seeds followed by chopped green chilies. Fry the ingredients stirring till green chilies are crisp. Then add turmeric powder, coriander powder, red chili powder and dried mango powder. Mix well and add boiled potato pieces. Mix well to coat the spices and then add salt and crushed mint leaves. Mix all well and fry the curry for two minutes. Once done, transfer the curry to a serving bowl. Serve this curry with roti, paratha, naan or with plain rice. Especially this curry is used as a filling for Samosas.

Points To Notice:

Using dried mint leaves gives an extra flavor to this curry. However fresh mint leaves also may be used if desired.

To cook potatoes generally we add lot of water to potatoes and cook them on stove top or using a pressure cooker. In this method of cooking, potatoes absorbs water and at times become mushy too. Using a colander, in a pressure cooker or a pressure pan steam cook the potatoes and get the right texture.

To make dried mint leaves, wash fresh mint leaves well and spread them in a single layer on a clean cloth. Dry the mint leaves in shade till dry. Store them in a jar and use them when required. I usually store them in refrigerator. When required I dry roast the leaves to enhance its flavor.

As we are cooking boiled potatoes it is advisable to use a flat pan so that the potato pieces get fried evenly without becoming mushy—they also get browned well and become crispy when fried in single layer.

It is advisable to mix the spices separately and add to oil at one go so that the spices would not get burnt when added to hot oil. For further safety add few drops of water after adding the spices and fry till water evaporates—this way the spices would not get burnt.

The tangy taste of dried mango powder when mixed with flavorful mint and crisply fried potatoes the curry tastes heavenly. Try this recipe and share with your family members.

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