This recipe is very versatile, because you can switch the potatoes for other vegetables, for example cabbage or green beans. It’s extremely simple.
In Indian cooking, it is important to know how to create the “forney” which is the oil and spices that flavor the entire dish. To make the “forney” one must heat up their oil, and then add various spices. The hot oil helps to release the flavor in the spices and also takes on the flavor combination of the spices that have been added to it.
The “forney” for this dish is what can be applied to the other vegetables.
Makes 3-4 side portions
4 fresh curry leaves
1/2 tsp asephoetida
1/2 tsp turmeric
1 tsp mustard seeds
2 hot green chillies
4 medium size red potatoes, cooked, peeled, and chopped into large chunks
1 large red onion, thinly sliced
1/4 cup cilantro, finely chopped
1 tbsp canola oil
salt to taste
Heat the oil. Add the mustard seeds. Once the mustard seeds start to pop, add the asephoetida, curry leaves, turmeric and green chillies. The moisture from the curry leaves and green chillies will create some splattering so be careful not to get burned. If the oil seems like it is going to burn anything, remove it from the heat. Let these ingredients sizzle in the oil for a minute without letting anything burn. This is the “forney”.
Next, add the onion. Cook until softened. Finally, stir in the potatoes. Cook for a few minutes, making sure the potatoes are properly coated with spices all over. Finally, add the cilantro. The cilantro should be added right at the end of cooking so it can maintain it’s fresh taste and green color.