South Indian Dry Potato

I made this recipe for my DATE NIGHT IN SOUTH INDIA cooking class at CULINAERIE Cooking School in Washington, DC. I was teaching a class to 24 students, and in this class, we used this dry potato preparation as a filling for Dosa (a lentil and rice crepe).


3 medium size Idaho potatoes, rinsed and then microwaved for about 7 minutes or a bit more, until they are cooked, then cooled, peeled and diced
1 jalapeno, finely chopped
1/2 cup red onion, finely chopped
7 - 8 curry leaves, each leaf torn into half OPTIONAL
1 Tablespoon canola / vegetable oil
1 teaspoon black mustard seeds
2 pinches asafoetida powder OPTIONAL
1 medium size tomato, chopped
1/4 teaspoon turmeric powder
1/2 teaspoon sugar
1/2 teaspoon salt OR as desired
1 Tablespoon chopped cilantro


In a medium sauce pan, heat oil over medium heat.
When the oil is hot, add mustard seeds and allow it to crackle.
When the crackling has stopped, add curry leaves and jalapenos, stir for half a minute, then add onion and cook for 5 minutes, stirring every minute.
When the onions are lightly caramelized, add turmeric powder, hing (if using), sugar, salt, tomatoes and potatoes, mix well.
Cook for 3 - 4 minutes, and finally garnish with cilantro. Serve hot.

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