I can eat potatoes in any form. I find the vegetable incredibly tasty. And it is so versatile that there are hundreds of recipes using this humble tuber. Unfortunately, I was denied the pleasures of potato when I turned diabetic several years ago. So, it was sparingly made – perhaps once every two months. And I used to eagerly await the day that it would be made. Not any more. Since I turned WFPB vegan, I eat all plant based foods. Yes, potatoes too. Though I still exercise some restraint. One of my favourite lunch menus is shallot sambar and this potato ‘fry’. I now have this exquisite lunch about once a month. And the potatoes do not adversely affect my blood sugar.

Ingredients
3 medium sized potatoes, boiled
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentil (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
1 sprig curry leaves
1 big onion, sliced (optional)
1 tsp red chilli powder
1/2 tsp turmeric powder (haldi powder, manjal podi)
Salt to taste
Method
Boil the potatoes in a pressure cooker for 3 whistles or till soft
Let the steam release naturally and open the lid
Cut the potatoes into medium sized cubes
Set aside
Heat a wok and add mustard seeds
Once they begin to splutter, add the split black lentil
When the lentil becomes golden brown, add curry leaves and sliced onion (if using)
When the onion turns translucent, add the sliced potatoes, red chilli powder, turmeric powder and salt
Mix well
Roast on medium flame till the potatoes turn golden brown
Switch off flame and transfer to a serving bowl
Serve hot with steamed red/brown rice or Indian flat breads
Enjoy!