Sukha / Dry potato curry. Serve as a side dish with rotis / rice / parathas. No added onion and garlic, made of leftover cooked potatoes. A quick and easy recipe !!
1 tablespoon oil
½ teaspoon jeera (cumin seeds)
½ teaspoon red chilli powder
½ teaspoon jeera powder (cumin seed powder)
½ teaspoon coriander powder
¼ teaspoon turmeric powder
2 tablespoon water
2 potatoes, separately boiled (cut into desired shape and size)
½ teaspoon salt
2 pinches hing (asafoetida)
1 teaspoon chopped coriander leaves
Dilute red chilli powder, jeera powder, coriander powder and turmeric powder in 2 tablespoon water (spice mix). Keep aside.
Heat oil in a karahi or frying pan on medium heat. Add jeera and fry on a low heat until fragrant.
Add diluted spice mix and stir well on a low heat for 1 – 2 minute until the raw smell goes.
Add separately boiled potatoes and salt to taste. Mix all the ingredients well. Do not add water when cooking. Cover with a lid and cook on a low heat for 8 – 10 minutes until done / potatoes well coated with spices. Sprinkle hing and stir well. Sprinkle chopped coriander leaves and serve as aside dish with rotis / parathas / rice ..