Aloo Palya

Ingredients

• - 300g potato (aloo)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare potatoes: Peel 300g potatoes. Cut into 1.5-cm cubes. Boil in salted water until just tender — do not overcook. Drain.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes until golden.
5. Add boiled potatoes: Add potato cubes and toss to coat in the tempered oil.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3-4 minutes.
7. Fry until golden: Cook on medium-high heat 5-6 minutes tossing until potatoes are golden.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Squeeze lemon: Add a squeeze of lemon juice. Toss gently.
10. Serve: Adjust salt. Aloo palya is a classic Karnataka potato stir fry. Serve with chapati, rice or as part of a meal.