There are several dishes that I am very familiar with, but do not often prepare. Mainly because these dishes, delightful as they are, are not top-of-mind. This potato in a spice powder is one such dish. It tastes heavenly, but I tend to rarely make it. A mistake that I must correct.
I love potatoes in any form. I was quite dejected when doctors told me that I should sacrifice this vegetable, when I turned diabetic. Imagine my delight when eminent doctors like Dr. McDougall recommended high starch intake, even for diabetics. Though I still tend to avoid too much of potatoes – I only consume it about once or twice a week. This recipe is definitely on the list for the coming week.

Ingredients
350 gms large potatoes
4 dried red chillies (adjust according to taste)
2 tsp pigeon peas (tur dal, thuvaram parupu)
2 tsp split black lentil (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
A pinch of turmeric powder (haldi, manjal podi)
Salt to taste
Method
Boil the potatoes whole
When done, let it cool a little
Chop into medium sized pieces
Set aside
Roast the red chillies, pigeon peas and split black lentil till fragrant
Transfer to a blender, add a little salt and grind to a coarse powder
Set aside
Heat a wok and add the potatoes
Add turmeric powder, asafoetida and spice powder
Adjust salt
Mix well
Cook on a low flame
Stir occasionally
Once potatoes are slightly crisp, remove from flame
Serve hot with red/brown rice or Indian flat breads
Enjoy!