|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 11g||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy-to-make potato dish tastes great as a filling in dosas (crispy rice batter pancakes) or eaten with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
- 6 large potatoes (cut into halves and then sliced thinly)
- 2 tbsp. vegetable/canola/sunflower cooking oil
- 1 tsp. mustard seeds
- 7 to 8 curry leaves
- 2 green chilies (chopped fine)
- 1 large onion (chopped fine)
- 1/2 tsp. turmeric powder
- Salt to taste
Heat the oil in a pan on a medium flame. Add the mustard seeds, green chilies, and curry leaves and fry till spluttering stops.
Add the onions and fry till soft.
Lower the heat to prevent the onions from burning, add the potatoes, turmeric powder, and salt to taste, and mix well.
Cook till potato is done, stirring occasionally to prevent sticking.
Serve with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).