Potato Ulii Karam

When it comes to the best experimental vegetable for the test of culinary skills, the clear winner is "potato". Continents around the globe cook this vegetable in so many delicious and appealing ways. I am presenting an indian sub-Continent version of this delightful surprise to mankind. Its a treat to your decision making ability: Bake-it or Grill-it or Toss-it or fry-it , but forget not to coat it with some Indian spices. Golden brown is the color we are waiting for as we are working on teasing our appetite. 

Ingredients:

Potatoes - 4 ( jumbo sized)

Onions - 1

Whole dhaniya - 2 table spoons

Whole jeera - half  teaspoon

Dried red chillies - 5

Salt to taste

Oil - 1/4th cup

Method of preparation:

1. Cut the potatoes into cubes , cook them in the boiling water for 15 minutes or microwave for 10 minutes. 
2. In a small kadai, roast dhaniya, dried red chillies and whole jeera for 3 to 4 minutes. 
3. Grind the above mentioned spices with onions into a paste. 
4. Heat oil in a skillet, fry the potatoes till the color of the potatoes turn golden brown. 
5. Now add the grounded onion paste to the potatoes and allow it to cook till the raw odor of the onions disappear. 
6. switch off the stove and serve it with hot with rice!