Dry Potato Curry

 This particular recipe for dry potato curry is a delicious filling for any kind of Dosa. You can use any variety of potato from white, yellow or red. Red potatoes cook the faster so I prefer to use those for this recipe. Still more  time is spend on boiling the potatoes than the curry.
 It is vegan, vegetarian, lactose tolerant friendly, kids friendly recip, yields for 8 servings.

Ingredients:
1. Red Potatoes - 4 Large Potatoes
2. Oil - 1 TBSP (Extra Virgin Olive Oil/ Vegetable/ Saffola/ Corn)
3.Asafetida - 1 Pinch
4. Cumin Seeds - 1 TSP
5. Muster Seeds - 1 TSP
6. Turmeric Powder- 1 TSP
7. Green Chili- 2 or as per taste
8. Garlic - 2-3 Cloves
9. Onion - 1/2 Medium
10. Lemon Juice - 2 TSP
11. Cilantro - Handful
12. Salt - 1 TSP or as per taste

Method:
1. Boil the potatoes, remove the skin and cut those in small pieces. Let those cool completely. I cut those in big pieces and boil in microwave for 10 min in 2.5 min of intervals.

2. Heat the thick bottom pan. Add oil. Once the oil is hot, add cumin seeds, muster seeds and asafetida. 

3. Once the seeds start to sputter, add chopped garlic, onion and green chili.

4. Let those cook for 4-5 min. Let the onion become translucent, add salt and turmeric powder. Mix everything well.

5. Add potatoes. Stir fry all together for 2-3 min. Add lemon juice and cilantro. The potatoes should be slightly moist. So if needed splash some water. Serve hot.