Dosa Potatoes With Lime And Ketchup Food

DOSA POTATOES WITH LIME AND KETCHUP

Steps:

• Using your hands, break the potatoes into 1/2-inch pieces and set aside.
• In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
• Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
• Serve the potatoes with lots of lime wedges and ketchup to go on top.

DOSA POTATOES WITH LIME AND KETCHUP

Steps:

• 1 Place the potatoes in a small pot and add enough water to fully submerge them
• 2 Bring to a boil over high heat, then reduce the heat to medium and cook for 30 to 35 minutes, until the potatoes can be easily pierced with a fork
• 3 Drain, rinse with cold water and let cool for 10 minutes
• 4 Once the potatoes are cool enough to handle, use your hands to break them into 1/2-inch pieces
• 5 Heat the oil until shimmering in a large skillet over medium-high heat
• 6 Add the black mustard seeds; as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat
• 7 Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering)
• 8 The leaves should immediately crisp in the residual heat
• 9 Add the turmeric, asafetida, if using, and the onion
• 10 Return the pan to medium-high heat, and cook, stirring, 2 to 3 minutes until the onion starts to become translucent
• 11 Add the cooled potato pieces, salt, red chiles and chile powder, followed by the water
• 12 Cover and cook 4 to 5 minutes, until the potatoes are soft and slightly mushy but still retain some of their shape
• 13 Serve right away, with lime wedges and ketchup