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A classic Konkani potato stir-fry where tender boiled potatoes are tossed in a fragrant tempering of mustard seeds, lentils, and curry leaves. A perfect, simple side dish for rice and dal.
For 4 servings
Wash the potatoes well. 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.
Make the tempering.
Add the boiled potato cubes to the pan. Sprinkle turmeric powder and salt over them.
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.
Turn off the heat. Garnish with fresh grated coconut and chopped coriander leaves. Mix gently and serve hot.
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A classic Konkani potato stir-fry where tender boiled potatoes are tossed in a fragrant tempering of mustard seeds, lentils, and curry leaves. A perfect, simple side dish for rice and dal.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 218.01 calories per serving with 3.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
To make this Jain-friendly, replace the potatoes with an equal amount of raw bananas (vazhakkai). The rest of the recipe remains the same.
Use leftover boiled potatoes or microwave the potatoes instead of boiling them on the stovetop to save time.
Add 1 cup of boiled chickpeas or black-eyed peas along with the potatoes for a protein boost.
Reduce the number of green chilies or omit them completely to make it less spicy for children.