I am very excited that I figured out the answer to a perfectly boiled potatoe using the Ipot With the potatoes, I wanted to make kara curry. Potatoes tend to dry up easily when we roast them. A great option to keep them moist is by preparing masal, podimas or kara curry. They taste delicious even when served at room temperature especially when you have a crowd to feed. The first time I had kara curry was at our family friends farm. The cook there made it super spicy and as a little girl I still remember my sister Sowmya's eyes watering eating the curry.😊
Gadget:
Iron wok or heavy bottom pan
Dosai spatula
Cutting Board
Knife
Measuring spoons and cups
Ingredients:
Potatoes - 12 cooked in the Ipot
Oil - 3 tbsp plus 1 tbsp
Mustard Seeds - 1 tsp
Udad Dal - 1 tsp
Asafoetida Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp or as per taste
Salt to Taste
Besan - 1/4 cup
Curry Leaves - 1 strand
Preparation:
1. Cool the potatoes to room temperature and cut them into big chunks. Add 1 tbsp of oil and coat the potatoes. Add the turmeric,chili powder, besan and salt. Mix well to spread the spices well. Allow it to rest for 5 minutes.
2. Heat the Kadai / wok on medium high heat. When the wok heats up add oil, allow it to get hot before adding mustard seeds. Let the mustard pop before adding udad dal and roast it until it turns golden brown. Add curry leaves, asafoetida powder and the potatoes.
3. Give it a gentle mix and keep the curry covered. Flip using the dosa spatula in regular intervals and cook until all the raw smell from the spices leave and you can see the potatoes getting cooked and toasted a bit. Turn out the heat and serve it as a side dish with any kind of food.
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