Like Sig, I must say its been raining Potatoes in our food blogosphere. Well, all due respects to this ever versatile root vegetable. It has feed billions of us in every part of the world. Its gr8 to celebrate 2008 as the International Year of Potato. And I can fill pages with the memories of this root. Honestly I'm a potato freak. You give it to me in any form(except the North American Mashed Potato, I don't like the flavour of the spices that go into it) I would happily eat it. I also observed that they don't go well with dhall curries, especailly with the texture part. In my home back home, we never added these in sambar etc, but I know many South Indian states make this combo.
So ode to Potato!!!! Yes, yes with all those carbs, starch and the weight that comes with it, I would love to work out to shred those extra pounds rather than give up on these pretty potatoes. OK now they are not so bad, they are a pretty good source of Potassium.
Read more on Potatoes here.
Growing up Potatoes were one, that I would eat without hesitating. The day they was on the menu I would be at peace. I Wish to post most of my potato recipes in my space in coming future.
For now, one easy and common dish that my grand mother use to make and I adapted is Potatoes cooked with Tomatoes or Aloo Tamatar(Hindi), Bangaladunpa tamata(Telugu), and Takali Urulaikizhlangu(Tamil).
This preparation goes well with Poori, Dosa, Chapathi/Roti, Veg Pu lav,Fried Rice or even with just toasted whole wheat bread slices.
Potatoes - big - 5 - 6
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small (Increase to 2 if you want more gravy)
Green Chillies - 3 slit
Curry leaves - 1 rem
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Remove Potato skin and cut into medium size cubes.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Potato pieces, all CCC powders, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the potato in steam for about 15- 20 minutes.
Keep mixing periodically and add more water if required.
Once the potato is almost cooked add the tomato puree, mix well.
Cook for another 10 minutes or till potatoes absorb the tomato flavour into them.
Add finely chopped coriander leaves just before removing from heat.
This goes to Ode to Potato, an event by Sra, and Potato Feast by hosted by DK of Culinary Bazaar