Home Search Contact Us




This is a simple but tasty curry which I had enjoyed during my visit to Gujarat( Dakor).  Actually what is UDIPI to Karnataka, Dakor is to Gujarat. Folklore has it that Lord Krishna left Dwarika and is now residing in Dakor. Everyday afternoon, Prasadam is prepared by the temple cooks and is served to lord at 12 noon.  
This curry was cooked by the temple cook for BHOG to lord Krishna.  The ingredients are simple and there is no usage of Garlic/Onion . This is a dry curry which is enjoyed both with hot rotis or plain rice and dhall/Rasam. This is HOT curry. So take care when using the spices.  

(For four people 2 servings) 
Potatoes 400 gms 
Oil for frying 500 ml 

Chilli powder 1. 5 spoons or more (as per taste) 
Turmeric powder 1/2 spoon 
Dhania powder 1. 5 spoons 
Jeera powder 1/2 spoon 
Clove+cinnamon powder 3/4  
Asafoetida 1/2 spoon 
Salt to taste 




Prepare the spices first. I would prefer you to make fresh powders of Dhania, Jeera, Clove and cinnamon. If possible please use red chillies to make fresh powder .  
It is not necessary to make different powders. Take all the spices ingredients in a small mixi jar and add salt to taste along with the spices and make a fine powder. Collect the powder in a cup and set aside.  

Wash the potatoes and wipe them dry with a cloth.  
Now dice the potatoes with the skin to 3/4 to 1" size pieces. Take oil for frying in a kadai and when the oil is hot, deep fry the diced potatoes with the skin, till golden brown and are done.  
Spread an absorbent paper on a plate and spread the fried potato pieces till excess oil is absorbed.  
When the potato pieces are still warm, add all the spice powders and using a ladle, mix thoroughly.  
The diced potato pieces would assume a deep red /orangish hue.  
Taste for salt. If less, powder a little salt in the mixi and add.  
Do not cover the curry . Let it be served immediately.  
This curry can be heated again only if you are using a micro. Or else this can be enjoyed when cold also.  

So enjoy !!! 

Please do not forget to post the feedback.  

Back to Curries

Thanks to all the ForumHubbers for making this happen