Aloo Palya

Method

1. 1

   Prepare potatoes: Peel 300g potatoes. Cut into 1.5-cm cubes. Boil in salted water until just tender — do not overcook. Drain.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes until golden.

5. 5

   Add boiled potatoes: Add potato cubes and toss to coat in the tempered oil.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3-4 minutes.

7. 7

   Fry until golden: Cook on medium-high heat 5-6 minutes tossing until potatoes are golden.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Squeeze lemon: Add a squeeze of lemon juice. Toss gently.

10. 10

    Serve: Adjust salt. Aloo palya is a classic Karnataka potato stir fry. Serve with chapati, rice or as part of a meal.