Usually this recipe calls for cubed potatoes, but I chose to go a slightly different route with shredded potatoes instead. Typically this dish is made during days of fasting as it is easy and quick to make. On those days, traditionally, you use only peanut oil. Add some yogurt to the rice for a tasty touch. Hope you all make and enjoy this fast food.
Prep Time: 15 minutes
Cooking time: 10 minutes
- 2 cups shredded potatoes / approx. 4 potatoes large (peeled and washed and shredded )
- 1 cup of roughly chopped peanuts (dry roasted and skinned)
- 1 teaspoon jeera (cumin seeds)
- 1 inch ginger, minced
- 4 medium green chilies chopped
- 7 to 8 curry leaves (limdo)
- 2 1/2 tablespoon peanut oil
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 2 tablespoon fresh coriander leaves chopped
- 1 teaspoon salt
- Rock salt to taste (sindhav salt)
- Fill a bowl with water, add 1 teaspoon salt. Peel, wash and shred the potatoes. Drop the shredded potatoes in the salted water, or else they will discolor.
- Heat peanut oil in a nonstick pan or in a heavy bottomed kadai. When it heats up, add the jeera/cumin seeds. When it crackles, add the curry leaves and the shredded potatoes (before adding potatoes, you must remove potatoes from the water and squeezed the potatoes with both hands)
- Stir the potatoes with the jeera, oil and curry leaves, cooking on low heat for 3 to 4 minutes
- Add the chopped peanuts, green chili, minced ginger, and stir.
- Cover the pan and stir halfway through the cooking process
- Cook them on low heat until potatoes are cooked lightly brown.
- Add rock salt, lemon juice and sugar stirring well to distribute the ingredients evenly across the dish
- Garnish with chopped fresh coriander leaves
- Remove from heat and serve