Recipe
8 Medium Sized potato - Peeled - cut into 8 pieces
Pressure cook with a salt and 1/4 tsp tumeric powder for 3 whistles
Once done drain water and allow to cool
Take a wok - add 3 Tbsp Light Sesame Oil (or cooking oil)
Add 1 Tbsp Black Mustard Seeds - wait till it bursts - reduce heat
Add 2 Tbsp Channa Dhal
Add a few whole dried red chilly (just for flavor)
Wait till Channa Dhal turn golden in color
Add 2 Sliced Onions (200g) (Increase heat now)
Add Chopped Curry leaves (2 spigs)
Add 1/4 Tsp Tumeric Powder
Cook Onion till its translucent - then reduce heat to low
Add 1 TBsp Chilly powder (Moderate based on your spice needs)
Add 1/2 tsp coriander powder
Add 1/4 tsp methi powder (fenugreek powder)
Add 1/8 tsp asafoteda
Salt the Onions
Give the entire spice and onions a mix for a minute in low heat
Add the Potatoes and gently toss and mix everything
Cook in Low medium flame and flip the potatoes giving them time to hug the wok and sear
Salt / Spice Check - Sprinkle salt and or chilly powder
Keep this going for 10 to 15 minutes till you are satisfied with the searing
At the 10th minute do the following if you want a crispy coat
Prepare the following for crispy coat
2 Tbsp Besan (Chick pea flour)
1/2 Tsp Chilli Powder
1/4 Tsp Coriander powder
2 pinches of Asafoteda
1/4 tsp Salt
Mix well and water and whisk the content with a little water
Make a consistency similar to a beaten egg
Pour over the Potatoes evenly
Gently flip potatoes and cook for at least 5 minutes