This potato dish is made very often in Sri Lankan
households and it's one of my favourites. The authentic Sri Lankan tempered potatoes are not deep
fried, but tempered with a little oil. Deep frying the potatoes adds more
flavour to the dish. If you prefer the authentic way you can skip the deep
frying.
I made the vegetarian version of tempered
potatoes . The original version has pounded Maldive fish which is a staple in Sri Lankan cuisine.
These tempered potatoes can be eaten with
rice, bread , string hopper, Sri Lankan hoppers and roti. This dish is very
spicy so please adjust to suit your spice level.
Tempered
Spicy Potatoes ( Sri Lankan Style)
Ingredients
500g of par boiled potatoes
3 large onions sliced
10- 12 curry leaves
2 inch cinnamon stick
1/4 tsp turmeric
1/2 – 3/4 tsp mustard seeds
1-2 tsp dried red chilli flakes
Salt to taste
Oil for deep frying + 1 1/2
tbsp oil for tempering
Method
·
Cut the par boiled potatoes into wedges
·
Heat
oil in a pan for deep frying and fry the potatoes until its slightly
golden brown. Keep the fried potatoes aside.
·
Keep a frying pan on medium heat ( I used a
non stick pan )and add 1 1/2 tbsp of oil
·
Add the mustard seeds , cinnamon stick and
curry leaves. Let the mustard seeds pop.
·
Next add the sliced onions and cook for 1
minute . Add the potatoes, turmeric and salt .
·
Stir fry the potatoes for 5 minutes on low
heat until the onions are slightly golden brown.
·
Lastly add the red chilli flakes cook for a minute .
·
Serve warm with rice/ roti/ bread
Happy Cooking ! :)
