Potato Masala:

Urulai-Kizhangu Masala. Simple South Indian Style Aloo Masal.

Ingredients:

Large Potatoes 2
Green chilies 1-2 finely chopped
Garlic 1 whole head - finely chopped
Onion 1 large - finely chopped
Tomato 1 finely chopped
Salt
Turmeric powder
Chili Powder
Sesame oil few spoons.

To be Toasted each Separately and Ground Togather:

Cumin seeds 1 spoon
Cloves 3
Cinnamon 1/2 stick

For Sesonning:

Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Urad dal 1/2 spoon
Chana dal 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few.

For Garnishing:

Cilantro leaves few.

Method:

Quarter or cube potaoes along with skin. Leave them in cold water for some time. Maybe add salt and lemon juice to this water....it prevents discoloring!

Now microwave the potatoes till they are 3/4 done + still intact in shape. Maybe 12 minutes over high will be good!

Now gently discard the water and allow the potatoes to cool down. Then peel its skin off.

In a wide, heavy bottomed iron skillet(Preferably Iron wok), heat oil.

Add mustard, cumin, asafoetida, chana , urad dals and curry leaves to it. Let them pop and splutter well.

Now add chilies and wait till they crack. Followed by garlic. Fry real good. Maybe till the garlic is fragrant.

Add onions and continue frying. Maybe till they turn to golden color. Add tomatoes now and fry till they loose their water content.

Further add salt, turmeric, chili and powdered spices. Toss them all togather.

Now stir-in potaoes. Let the masala coat all over the potato cubes. Turn the heat to medium range. Spread the potatoes evenly. Let them get roasted well.

Fry them over medium heat for long time. Then turn tot he other side and repeat frying.

When they are aromatic...remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for south Indian meals.