My husband got a huge bag of golden potatoes from the Indian store demandng me to make his favourite alu fry. These were the smaller golden potatoes with very thin skin which cooks pretty fast. So I got around to making it and I always start by pre-cooking it for  one whistle in the pressure cooker, lightly sauteing it in the pan and then broiling it in the oven. It`s fast, easy and very very original.

INGREDIENTS:

8-9 Medium to Small Potatoes.

Pinch of Turmeric.

Salt.

1 spoon of Red Chilli Powder.

Hing

Seasoning:

Oil, Mustard, Broken Urad Dhal and curry leaves.

PREPARATION:

• Peel the skin off all the potatoes and drop them in a vessel with a little water and salt and cook them for JUST ONE WHISTLE in the pressure cooker. Remove the cooker from the electric plate and keep in a cool place.
• When the water is drained and the potatoes cooled, chop them in to big 1  inch pieces and set aside.
• In a kadai, add 3 spoons of oil and when hot, add mustard, urad dhal and the curry leaves and a pinch of hing and then immediately the pieces of potatoes.
• Add requisite salt, turmeric, red chilli powder and stir well.
• Cook till the salt and the spices are well flavoured on the potatoes.
• After about ten to fifteen minutes switch off the stove.
• Preheat the oven to 400 F and grease an oven proof dish with oil spray and pop the potatoes in it.
• Place the potatoes inside the oven for 3-4 minutes.
• Now turn the setting to BROIL and allow it to broil for exactly 1 1/2 minutes.
• Take out the potatoes, give it a stir so that the potaotes below come up.
• Broil again for exactly 1 1/2 minutes. BROILING FOR ANY MORE TIME WOULD BLACKEN THE BEAUTIFULLY DONE POTATOES.
• Serve sizzling hot with Paruppu Urundai Kozhambu and Pumpkin Kootu.

NOTES:

The option of broiling in oven is to cut back on the oil consumed in getting the “fried” taste and texture. It can be completely cooked on the stove top, on medium flame , adding oil now and then.