Potato stirred fry

There are some days when one just gotta make do with what one has. 

It was one of my poor-cum-lazy-girl days when I decided to just make something or just about anything to pacify a loud hunger. It was then that the good old hostel days reminded me of this simple humble dish and lo! it was all said and done in about 40 minutes ;D

What I used

1.       Oil: ~3 tablespoons

2.       Mustard seeds:  ½ teaspoon

3.       Cumin seeds (optional): ½  teaspoon

4.       Dry red chillies: 2

5.       Dry chilli flakes: 1 teaspoon

6.       Curry leaves: 1 sprig

7.       Thoroughly cleaned diced potato (medium size): 2

8.       Salt: as needed

How I made it

1.       In a flat bottomed frying pan on medium flame, heat the oil and splutter the mustard seeds

2.       Then add the chillies and cumin seeds and fry for about 30 seconds till the aroma of cumin is released and to this, add the curry leaves

3.       Immediately add the diced potatoes with the required amount of salt and stir well ensuring the contents are completely coated with oil
PS: I used the potatoes with the skin on as it is known to reduce the bloating effect potatoes are known to cause. Skinned potatoes are also fine for stir frying.
Instead of using raw potatoes, boiled and diced potatoes can also be used. In this case, the fries will be moist and not crispy

4.       Cover the pan and cook on medium flame for about 20 minutes with occasional stirring of contents until the potatoes are soft and cooked. After 20 minutes, keep the lid on and leave it alone for a while before serving.
If really crispy potatoes are desired, reduce the fire to low flame and cook for another 20 minutes till the potatoes brown

This dry dish goes well with chappathi, poori, rice and also serves as a sandwich filling