Wash potatoes, peel the skin and again wash. Cut into cubes and soak in water. Soaking any vegetable in water prior to cooking fastens the cooking process. Heat the pan and dry roast the spices listed out by adding in order. Once corriander seeds starts to spurt or before it turns dark remove from flame, cool and grind to coarse powder.
Now add oil to non - stick pan and heat it. Add the remaining curry leaves, followed by turmeric powder, salt and the prepared spice powder. Just give a gentle stir and add the cubed potatoes. Mix well. Close the lid ans cook in low flame with continuous stir in intervals.
The speciality of this fry is its aroma. Curry leaves dominates the flavour easing quick digestion avoiding gastric problems also. Serves great to eat with rice, chapathi and can be taken as it is also.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin