INGREDIENTS:
Potatoes - 4 to 5
Green peas - 1/4 Cup frozen (optional)
Onion - 1 finely chopped
Tomato - 1 big finely chopped
Chilli powder - 1 Tsp
Corn flour - 1/4 Tsp
Turmeric powder - 1/4 Tsp
Salt - as needed
To temper:
Oil - 2 tsp
Mustard seeds - 1/4 Tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Wash and boil the potatoes or pressure cook it, allow for 2 whistles. Peal the skin and cut into pieces as shown in the fig. Keep aside.
Heat oil in a kadai or in a deep pan splutter mustard seeds. Add asafoetida and curry leaves. Add chopped onions and fry it well. Add chopped tomatoes.
Add chilli, turmeric powder and salt mix well. Add the peas and stir well for 2 minutes. Frozen peas will get cook fast. Add potatoes and blend well with masala. Care when blend without mashing the potatoes. Sprinkle corn flour and mix well, cook for 5 more mins without get stick with the kadai.
Potato fry with tomato is ready. Serve with sambar, rasam and curd rice :-)
It will go well with Puliyodharai too :-)
TIPS:
Peas is an optional and if you do not want no need to add.
Adding corn flour will give crispy tomatoes.
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