This is a simple and quick side dish for rotis that is loved by all - old and young.
Here's how I make it:
2 red/yellow potatoes - thinly sliced
For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric
Other seasonings per taste - salt and red chilli pwd.
I leave the skin on the potatoes for this dish since I use the thin skin variety. You can peel the skin if you prefer or if using thick skin potatoes. Important thing is to slice them thinly so they cook fast. You can soak the sliced potatoes in water if you plan to cook them after a while. This prevents them from turning brown. In such case, remember to drain water off completely before cooking.
Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients. Add the potatoes. Stir well. Cover and cook for 5 minutes. Add the salt and red chilli pwd. Mix again and cook till done for another 5 to 10 minutes. If cooking in a non-stick pot, you can use less oil for this dish. But I like to make it in my old kadai, using abt 4-5 tsp oil, this gives a nice "kharpus" (slightly charred brown bits) where some of the potato bits stick to the kadai.
Enjoy with rotis/phulkas/ghadichi poli.
This Batatyachya Kachrya go to the Complete My Thali - Dry Subji event at Seduce Your Tastebuds. This event was started by Jagruti.