Potato fry recipe

INGREDIENTS:

1. Large potato - 3
2. Sliced Onion - 1
3. Crushed garlic - 2 clove
4. Dry chili (optional) - 1 or 2 based on spicy level you need
5. Sambar powder or chili powder - 1 teaspoon (tsp.)
6. Turmeric powder - 1/4 teaspoon (tsp.)
7. Coconut oil (optional) - 1 teaspoon (tsp.)
8. Salt - as needed
9. -- For Tempering --
   1. Mustard seed - 1 teaspoon (tsp.)
   2. Split black gram - 1 teaspoon (tsp.)
   3. Curry leaves - 1 sprig
   4. Oil - 1 tablespoon (tbsp.) or as needed

PREPARATION:

1. Boil or pressure cook (3 whistle) potatoes. Once the potatoes cool down peel off the skin and cut them into 2 to 3 pieces (cubes).
2. Heat oil in a pan, add mustard seeds, split black gram, curry leaves, dry chili (break them). Once the mustard seeds stop splattering add garlic and sauté until raw smell is gone
3. Now add onion and sauté until they turn translucent (golden brown).
4. Now add salt, sambar powder, turmeric powder, potato pieces. Sprinkle tablespoon (tbsp.) of water and mix well.
5. Now reduce the heat to low or medium for 10 minutes, while stirring (turning) carefully every 2 to 3 minutes.
6. Continue cooking until the potato is roasted golden brown. Finally add the coconut oil for extra flavor.

NOTES:

1. If you feel your potato fry is getting stuck to pan and get burnt instead of turning golden brown, add more oil while turning.
2. Goes well with rasam, sambar rice.