Chettinad Baby Potatoes

Today am posting a recipe which is not only yum, but very flavourful with just a few spices.  This is a Chettinad preparation.  Chettinad preparations are a little on the spicier side.  When we were in Chennai,  we enjoyed a lot of Chettinad food.  So the other day when I wondering  what to cook, this potato dish came to my mind and the best thing was I had baby potatoes in my pantry which made my job very easy.  So, bringing back those lovely memories from our Chennai days, I made this and served it along with rice which was mildly infused with spices and boondi raita.  So let's get to the recipe right away.

INGREDIENTS:

Baby potatoes	100 gms, 12-15 nos
Onions	2 medium
Tomatoes	1 medium
Ginger garlic paste	1/2 tsp
Cloves	2 nos
Cardamom	2 nos
Cinnamon	1 stick of an inch
Bay leaf	1 no
Black Stone Flower	1/2 tsp
Chilli powder	2 tsps
Turmeric powder	1/4 tsp
Coriander powder	2 tsps
Salt	As per preference
Oil	2 tbsps
Curry leaves	A sprig

METHOD:

1.       Boil the potatoes until soft but not mushy.  Once cool, peel them and keep aside.

2.       Heat oil in a pan/kadai.  Once hot lower the flame to medium and add the cloves, cardamom, cinnamon, bay leaf and the stone flower (I slightly crushed the stone flower with my fingers and then added it to the hot oil).  Sauté for a minute. 

3.       Add in the onions and sauté them till they turn slightly brown.  At this stage add the ginger garlic paste and fry for half a minute. 

4.       Add the chilli powder and coriander powder and sauté till oil leaves the sides of the pan.  Add in the tomatoes and cook till the tomatoes turn soft.

5.       Add the peeled potatoes and salt.  Stir well so as to coat all the potatoes with the cooked masala.  Add the curry leaves.  Cover and let it cook for 5 minutes on low heat.

6.       Serve hot with rice or flat Indian breads.  Enjoy!!

NOTES:

1.       This portion serves 2, if you are making for more number of people then, pl adjust the quantity accordingly.

2.       Once the potatoes are peel you could pierce them with a fork so that a little masala gets into the potatoes.

3.       I found that slightly crushing the stone flower (an edible black stone fungus) gave more flavour.