Baby potato fry

You will fall in love with this dish. The best way to have potato perhaps. Kids will love. The southern way is o use mustard and urad dal, while you could choose to use even cumin seeds instead.

You need
Baby potatoes 
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida - a pinch
Oil

Method

• Boil the potatoes with skin on and then remove the skin. (Make sure you do not over cook the potatoes)
• Take the potatoes in a bowl and add turmeric powder, chilli powder, salt, Asafoetida and mix well.
• In a pan start by adding oil followed by mustard seeds, urad dal and the potatoes.
• Fry until they turn golden all over. You might require more oil.
• Serve warm with rice /roti

Cabbage curry

Traditionally cabbage is diced small, but using shredded cabbage is just a variation. Turmeric is also optional, if you want the dish a light yellow.

You need
Cabbage - (shredded/diced small)
Cumin seeds - 1 teaspoon
Green chillies - 1-2 (slit)
Asafoetida - a pinch
Turmeric - (optional)
Salt
Oil

Method

• In a pan start by adding oil followed by cumin seeds, green chillies, Asafoetida, turmeric and cabbage.
• Add salt and cook until cabbage is done. 
• Cook on medium heat.
• Serve warm over rice.

Potato fry

An age-old way of making potatoes in the southern kitchen. Simple, quick and good to eat.

You need
Potatoes (diced small)
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida -  a pinch
Oil

Method

• Start by adding oil to a pan followed by mustard seeds, urad dal, Asafoetida and turmeric.
• Add potatoes, salt and chilli powder and cook until potatoes are done.
• Add oil when needed. Do not cover. 
• Cook on medium -low heat.
• Serve warm over rice.

Eggplant curry (Kathrikai podi curry)

You need

Eggplant (small variety) - 10-12 pieces (half way cross section on each)
Turmeirc powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Urad dal -1 teaspoon
Curry leaves
Asafoetida - a pinch
Eggplant powder - 3 tablespoons
Salt
Oil


For the powder
Channa dal -4 tablespoons
Urad dal -1 tablespoon
Coriander seeds -3 tablespoons
Red chillies -3
Peppercorns -1 teaspoon


Method

• Microwave the eggplant in little water until they are done 70%. 
• Cool them and stuff every eggplant with the powder(2 tablespoons approx)
• Another alternative is you could sprinkle the powder on top and omit this step.
• In a pan add oil, splutter mustard seeds, add curry leaves, turmeric powder, urad dal and the eggplants.
• Add salt, Asafoetida and fry until the eggplant gets roasted well. You might need to pour enough oil to fry it well.
• Add one more tablespoon of eggplant powder and saute well.
• Cook until the eggplants turn like the ones in the picture.
• Serve warm