Potato Stir Fry / Batate Usli

Simple Potato Stir Fry / Batate Usli

There is no other vegetable as versatile as a humble potato. Most of the times potato gets lost in blend of spices or is used as a filler among other vegetables. This stir fry is rather a simple dish put together in 10 minutes with the potatoes being the center of attraction. The Konkani name for it is "Batate Usli", often served alongside Chapatis or Pooris.

2-3 medium sized potatoes
1 sprig curry leaves
A pinch or 2 of hing

2 fresh green or dried red chillies
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tsp oil
1 tbsp grated coconut

Wash and rinse potatoes. I like to use the White or Red Potatoes and keep the peel on. You may keep the skin or peel them. Dice into small cubes.

Heat oil in a pan, add mustard seeds. When they splutter add urad dal. Take care not to overheat the oil, reduce the flame if needed. When dal turns light brown add hing, chillies and curry leaves. Mix them well in oil and fry for half a minute.

Add potatoes and a cup of water. Add salt. Cover and cook till the potatoes are almost done and the water reduces. Add grated coconut. Cover and cook on low flame till potatoes are done.

Serve with chapatis or Pooris.