This is one of the favorite dish of my family. This dish goes well with either roti or rice. The best combination that I have discovered with the kara curry is with spicy kutty vengaya sambhar.
The average cooking time is 20 minutes.
1/4 kg potatoes
1/2-1 tsp chilli powder
Salt to taste
1 tbsp cooking oil
1/4 tsp turmeric powder
2 tbsp oil
1/2 tsp mustard
1/2 tsp broken urad dhal
Pinch of hing
One stem of curry leaves
Peel and cut the potatoes in to cubes. Soak the potato cubes in cold water for 2-5 minutes to avoid discolouration.
Heat 2 tbsp oil in a non-stick pan then add mustard. When the mustard starts crackling add the urad dhal, shallow fry till it turns golden colour.
Add chopped curry leaves and a pinch of hing (perungayam in Tamil).
Add the potatoes, salt to taste, turmeric powder and sprinkle some water- close the pan with a lid and cook on medium flame.
At this stage add red chilli powder. Shallow fry the potatoes till it turns golden.