Crisp curried potatoes

Most people have a love-hate relationship with the much-maligned, most beloved spud – the potato. Since time immemorial, the potato has graced mankind’s table as the number one comfort food. The comfort of eating potatoes, spans cultures, cuisines, class and race.

Why is that? For one, it is available year round. Second, it is cheap. Finally, the carbohydrates in potato are simply wonderful in providing quick and immediate energy.

And now – drum roll please! The good news about this beloved spud: no longer is it considered bad for you.

A new analytical method developed by Agricultural Research Service plant geneticist Roy Navarre has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of 100 wild and commercially grown potatoes. Analysis of Red and Norkotah potatoes revealed that these spuds’ phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers. Navarre’s team also identified potatoes with high levels of vitamin C, folic acid, quercetin and kukoamines.

So onward with your love of potato! As long as you eat potato chips and french fries sparingly and stick to recipes that do not load potatoes with fat, you will benefit from potatoes fantastic nutritional value. Here is a time-tested and very very favorite Indian way of eating potatoes. Simple, spicy, crisp and roasted without too much oil and oh! so very satisfying. This is an all time family favorite recipe.

Here is what you need:
3 large potatoes (boiled, peeled and chopped)
1 tsp black mustard seeds
1 tsp red chili powder (reduce this to taste)
1 tsp salt
1/2 tsp turmeric powder (very good for your health for its anti-carcinogenic properties)
1 pinch asofoetida powder (optional – again very good for your health)
2 tbsp olive oil

Here is how you make this:

Heat oil in a non-stick pan. When the oil is hot, add the mustard seeds. Wait for them to crackle and now add the asofoetida powder and the chopped potatoes. Sprinkle turmeric powder, salt and red chili powder. Lower the flame to medium-low and roast on slow fire until crisp. Turn the potatoes at reasonable intervals.

Enjoy!

The best way to eat these crisp curried potatoes is with Southern India’s favorite Thair sadam (Garnished yogurt rice). Watch out for my recipe for Thair sadam soon.