Author Notes
I make this for my son, it's an easy dish to prepare and works well with Indian food as a side dish- it isn't too spicy either! —Cinnamin
Ingredients
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1
medium or large sized potato, washed, scrubbed and sliced very thinly, with the skin on
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1
clove garlic, minced
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1 tablespoon
olive oil
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1 teaspoon
cumin seeds
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a few curry leaves
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Salt as per taste
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Water
Directions
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Heat the oil in a wok. When oil gets hot, add the curry leaves and allow them to release their aroma and flavour. Actually, when the aroma starts releasing itself, the flavour will too.
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Next add the cumin seeds and allow them to brown a bit.
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Now add the garlic and let it soften. Then add the potato slices and stir fry.
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Once the potatoes cook a little, add a little water, some salt, combine well. Just add a bit of water- too much will make it all starchy and gooey.
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Leave uncovered on a medium flame till water evaporates and potatoes cook through.
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