Saturday, December 26, 2009

Potato Stir fry


1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)

2 potatoes, peeled and cubed

pinch of turmeric pwd

1 tsp red chilli pwd

1 tsp coriander pwd

pinch roasted methi pwd

salt to taste

1 tbsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4 garlic cloves, crushed

10-12 curry leaves

1 Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
2 Add the cubed potatoes and salt. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
3 Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
4 Adjust salt and stir fry without lid on high flame for a mt and combine well. Turn off heat and serve with rice or rotis

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