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.
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