Ingredients
- 4-5 medium Potatoes (peeled and diced)
- 4 tsp Oil (preferably coconut or vegetable oil)
- ¼ tsp Mustard Seeds
- A pinch of Hing (Asafoetida)
- ¼ tsp Turmeric Powder (Haldi)
- Salt to taste
- 3-4 tsp Bhaji Powder or Sambar Powder (adjust to taste)
- Fresh Grated Coconut (for garnish)
- Fresh Coriander Leaves (chopped, for garnish)
Instructions
Steaming the Potatoes:
- Steam the diced potatoes until they are tender but not mushy. You can also boil them, but steaming helps retain more nutrients.
Tempering:
- In a large frying pan or kadai, heat 2 tsp of oil over medium heat.
- Add mustard seeds and let them splutter. Once they start popping, add a pinch of hing.
Cooking the Potatoes:
- Add the steamed potatoes to the pan. Season with salt and turmeric powder. Stir gently to coat the potatoes evenly with the spices.
- Cook for about 3-5 minutes, stirring occasionally, until the potatoes are slightly crisp and well combined with the spices.
Adding Flavor:
- Sprinkle in the bhaji powder or sambar powder, mixing well to combine. Adjust the spice level according to your taste preference. Cook for another minute or two.
Garnishing:
- Turn off the heat and garnish with fresh grated coconut and chopped coriander leaves. Mix gently to combine.
Serving:
- Serve the Potato Palya warm as a side dish with rice, chapati, or as part of a larger meal.
Additional Tips:
- Spice Variations: For an extra kick, consider adding chopped green chilies or a pinch of red chili powder.
- Herb Additions: You can also add curry leaves while tempering for added flavor.
- Vegetable Add-ins: Mix in other vegetables like peas, carrots, or bell peppers for a colorful and nutritious dish.
- Coconut Substitute: If fresh coconut is unavailable, you can use desiccated coconut, but adjust the quantity as it is more concentrated.
