POTATO-CURRY (Chettinadu Style)

INTRODUCTION

INGREDIENTS

I think Potato is one vegetable which works wonders when treated in any country with any number of different recipes using different spices. I love potato Bihari style, Dum Aloo style and I had a good fortune of learning this Chettinadu style Potato curry which I am sure you too would like. I aim to treat this king of vegetables in different AVATARAS in recipes of different regions.

Potatoes 350 gms
Tomato 2 nos
Onion 1 medium sized
Garlic 2 to 3 pods
Ginger 1/2 " piece
Fennel seeds (sombu) 1 .5 spoon
Coriander seeds 1.5 spoons
Jeera 3/4 spoon
Black pepper 1/2 spoon
Red chillies 3 to 4 nos
Cloves 2 to 3 nos
Cinnamon stick 1 piece (1" size)
Bay leaf (optional) 1 no.
Coconut grating 2 spoons
Gingly oil 2 ladles

GARNISHING
Curry leaves, 1 sprig

METHOD OF PREPARATION

Dice potatoes and keep aside. Dry grind chillies, coriander seeds Fennel seeds, cumin seeds, and Black Pepper . Grind coconut, with ginger, slice onion and cut Garlic in small pieces. 

Take the oil in a Kadai and add cloves and cinnamon. When cloves puff up, add sliced onion and Garlic. Fry till the onion turns brown. Remove from fire. When it turns slightly cooler , add the dry masala you have ground and turn briskly for about 1 minute. Add  coconut and ginger paste and again slightly fry on a very low flame for another two minutes. Keep on turning the masala. Add diced tomatoes now and on a low flame. Add salt now and let it come to a boil. Ensure that the tomatos have left the juice. Set aside the masala. Pressure cook the potatoes to only 50% and add the semi cooked Potatoes to the kadai having the masala. Add little water and set the stove on a medium flame .cover the kadai and cook the curry till the potatoes are fully cooked. Garnish with curry leaves and you may decorate with long sliced Green chillies. If the tomatoes are not sour, you can add half a spoon of Tamarind extract after the potatoes are fully cooked. This curry is neither dry nor it is with gravy. Serve piping hot with rice or chappathi. This surprise from chettinadu is HOT and is a bit biting on the tongue. But that is how it is meant to be. 

And you would have the lingering taste for a long time.

Enjoy!!! 
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