AJWAIN HING POTATO
No Onion No Garlic
Does not contain nuts and seeds
Serves: 2 people
A quick five minutes recipe for those lazy to cook days.
Potatoes - 1/2 kilo
Green Chillies - 4 (less spicy variety)
Curry Leaves - few sprigs (optional)
Ajwain/Vamu - 1 tsp (optional)
Hing - a fat pinch
Turmeric - a pinch
Salt - As needed
Kashmiri Chilli Powder - 2 teaspoons
Oil - to shallow fry
Peel and thoroughly wash potatoes before chopping. Spread them in a colander or plate or dry muslin cloth. Make sure the cut vegetable is not wet.
Add four tablespoons of oil, turn the flame on high. Let the oil sizzle, add curry leaves, ajwain (vamu) and generous pinch of hing.
Alternatively you can dry roast hing, powder it and add it along with red chilli powder at the end.
Once the hing releases its aroma add cubed potatoes, green chillies (add whole and do not split or chop) and turmeric. Do not add green chillies in hot oil. Add them only with potatoes for the soft, cooked taste inside the chilli.
Keep the flame on high and sauté the potatoes for ten minutes, till they become evenly brown and crispy on all sides.
Insert a fork and check if they are cooked well.
If you see the excess oil at this stage in the pan, you can remove it in a bowl.
Just before taking the fry out of flame, add salt, Kashmiri chilli powder. Sauté for two min till all the spices coat the potato well. Kashmiri chilli gives that bright red color and tolerable spice.
Serve with hot white rice or curd rice.
Hing, ajwain, curry leaves and unsplit green chillies give the main flavour to the dish. You can eliminate any of these ingredients you do not relish and still enjoy the crispy potatoes.