Batate Upkari

1. 1

   Wash the potatoes well

   • a.Boil them in a pot or pressure cooker until they are cooked through but still firm. Once cool enough to handle, peel the skin and chop them into 1-inch cubes.
2. 2

   Step 2

   • a.Make the tempering.
   • b.Heat coconut oil in a pan or kadai over medium heat.
   • c.Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • d.Add the urad dal and sauté for about 1 minute until it turns light golden brown.
   • e.Add the asafoetida, slit green chilies, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Add the boiled potato cubes to the pan

   • a.Sprinkle turmeric powder and salt over them.
4. 4

   Step 4

   • a.Gently toss everything together, making sure the potatoes are well-coated with the tempering and spices. Cook for 3-4 minutes, stirring occasionally, allowing the flavors to meld.
5. 5

   Turn off the heat

   • a.Garnish with fresh grated coconut and chopped coriander leaves. Mix gently and serve hot.

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