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 my sambhar.

The average cooking time is 20 minutes.

Ingredients:

1/4 kg potatoes

1/2-1 tsp chili powder

Salt to taste

1 tbsp cooking oil

1/4 tsp turmeric powder

For seasoning:
2 tbsp oil

1/2 tsp mustard

1/2 tsp broken urad dhal

Pinch of hing

One stem of curry leaves

Method:
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).

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.