Chettinadu Potato Fry

Ingredients:

Potato	¼ kg
Gingelly Oil	4 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	1 spring
Onion	1
Red Chilly Powder	1 tbs
Turmeric Powder	½ tbs
Ginger	1 inch
Garlic	5 Pods
Aniseeds	1 tbs
Salt	To Taste

Procedure:

1. Wash and cut the potato into 4 pieces.

2. Pressure cook them for 1 whistle.

3. Allow it to cool down and then peel and cube them.

4. Peel and cut the onion into lengthwise thin slices.

4. Heat the Gingelly oil in the pan, add mustard seeds, urad dal and curry leaves.When mustard seeds starts popping, add the Aniseeds and onion.

6. Saute till the onion becomes golden brown.

7. Then add the ginger, garlic paste, red chilly powder, turmeric powder and salt. Saute for a minute.

8. Now add the potato cubes and mix them well. Fry for 5 – 7 mins.

Chettinadu Potato Fry goes well with Masiyal and Rasam rice.