Written by Meena Agarwal on July 9th, 2006 |
Most days, by the time I get home in the evenings, I am strved and craving for warm home-cooked meal. And most often than not, I am too tired to dish out something wholesome.
Since hubby dear has been out of town since the past two weeks, I’ve found myself spending much less time in my kitchen. The reason being when I’m alone, I couldn’t care much about how, when and even if I eat. I can be just as happy opening up a pack of instant noodles or having a grilled cheese sandwich.
But last night, after many days of eating left-over and processed foods, I was craving for a good home-cooked meal. Something wholesome, fulfilling and delicious. And not to mention, quick! Oh yes, it just had to be quick. I was tired and hungry. And no one messes with me when either the one. Not even Mr. Time!
As I set a pot of my favourite Dal to cook alongside some steaming rice, I thought of making a real quick side. No guesses as to what it would be made of. I walked into my pantry and found them - a nice big bowl of red baby potatoes!
Potatoes are one of the staples of the classic Indian meal. It is also the most versatile and beautiful vegetables I know. I let a batch of them boil just till tender and the stage was then set for a wonderfully delicious and fulfilling dinners!
Prep time: 20 min, Cooking time: 10 min | Serves: 2
8-10 red baby potatoes, boiled and peeled 2-3 dried red chillies 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp aniseeds 1/2 tsp red chili powder 1/4 tsp turmeric powder salt, to taste 1 tbsp light cooking oil
CUT boiled potatoes into quarters and set aside.
HEAT oil in a pan and add dried red chillies, cumin seeds, coriander seeds, and aniseeds, and fry till they start to sizzle.
ADD in red chili powder and potatoes, and stri-fry till spices mix well with potatoes.
ADD salt and cover cook for five minutes.
SERVE warm as a side with Dal, and rice or Rotis.