Prep 20 mins
Cook 15 mins
Recipe from India--From "Treasures of the Spice Trade" Asian Ladies Friendship Society Cookery Book, Tokyo, 1991.
- 1 kg potato
- 2 tablespoons curry powder
- 3 -4 teaspoons light sesame oil or 3 -4 teaspoons coconut oil or 3 -4 teaspoons light vegetable oil
- coarse salt
- Boil the potatoes in their jackets in water to cover and cook until tender but firm.
- Drain and peel.
- Cut potatoes into 4 cm.
- thick slices and put in a bowl.
- Sprinkle the curry powder over the potatoes while they are still warm.
- Sprinkle 3-4 Tbsp.
- water over them and toss carefully to coat pieces evenly with the spice mixture.
- Set aside for 15 minutes to allow the potatoes to cool.
- Heat the oil in a kadhai or large frying pan over high heat for 2 minutes.
- Add the potatoes and sprinkle on salt to taste.
- Reduce heat to medium or medium-high and fry the potatoes, turning until nicely browned (12-15 minutes).
- Potatoes will develop a crisp crust when brown.
- Serve warm, at room temperature, or cold.
My mom makes the same recipe often, and it's my dad's favourite! We usually use sunflower oil instead of the sesame oil, but sesame oil would add a fantastic zing! One variation is to heat the oil and add 1 teaspoon of sesame seeds or mustard seeds, and add the potatoes when the seeds start to sputter. Oh, and here's a FYI: "Oorla-Kayanga" or "Urlakayanga" is "potato" in Tamil, a south Indian language! :-)