Abstaining from potatoes is incredibly excruciating for a potato-loving Bengali. We talk potato, walk potato, because potato is a very PHUNNY vegetable…and darn tasty too, let’s not forget. However, I have been a good girl, and haven’t had ALOO for weeks! Hence…. the result, as you see… 😛
So as I was almost grovelling, just to eat a few pieces of potatoes, Mom said I could go ahead and have some, granted it was me who cooked them.. 😛 And thus, at 9.30 at night yesterday, I whipped up a really quick, spicy and easy dish..
This is really a very simple and rustic dish, if you can call it a dish. It’s a quick stir-fry and you can add or edit any ingredient you wish will make it more interesting for you. I usually just rustle up something based on my mood, whether spicy, mellow, sweet, it all depends.
I was in the mood for something hot, spicy and garlicky yesterday. Also, these sprigs of curry leaves were taunting me from the kitchen counter, so in they went. The whole thing literally took 15 minutes, including chopping! 🙂
Chili-Garlic Sesame Potato Wedges/Finger-Fries
- Large potatoes – 2, cut into finger-chip sized pieces
- Garlic – 1/2 a garlic, about 20 cloves, cut in half lengtwise
- Curry leaves – 12 to 15
- Chili-garlic masala/Kanda lahsun masala – 1/2 tsp, adjust to suit heat preference
- Sesame seeds – 1 tsp
- Salt to taste
- Mustard oil – 3 tbsp
- Wash the sliced potatoes to remove starch, drain and keep aside.
- Heat a skillet, pour the oil and temper with garlic and curry leaves.
- Fry until they have turned crisp and golden.
- Add the potatoes, salt, chili-garlic masala, and toss really well on medium flame.
- Lower the flame to low, cover and let potatoes soften…will depend on potatoes, mine took 10 mins.
- Uncover, check potatoes. They should cut easily but not be squishy.
- Toss again with sesame seeds, and serve hot 😀