This is a classic gujarati dish. My mom used to make this with a lot with some hot puris - deep fried puffed bread. It used to be best childhood memories. It was a tradition for my mom to make this every diwali lunch with lots of sweets, kadhi -chickpea/ yogurt based soup and rice. Now, that I moved to the states I hardly make this dish. But, it is such a simple and quick dish that would taste so different without sesame seeds. They are the best part of it. It 's a whole new game. —PistachioDoughnut
5 to 6 medium potaotes
1 1/2 tsp oil
½ tsp cumin seeds
pinch asafoetida (optional but it adds a nice flavor)
Chop potatoes in like french fries. Keep medium thickness of the potatoes- not too thick not too thin. Keep the size uniform as you want all of them to cook at the same time. Keep them in water until we are ready to cook them.
Heat some oil in a pan. Add cumin seeds, asafetida just when the seeds crackle it won’t take too long add the green chilies and curry leaves. Followed by curry leaves add the sesame seeds, and the potatoes. Stir and add sugar, salt, and turmeric powder. Let the potatoes crisp up. You can cover the pan to create some steam inside that way the potatoes will cook thoroughly.
In few minutes check if the potatoes are cooked well by cutting them with your spatula. If you can cut through easily, they are done. Turn off the stove and add lemon juice and garnish with some coriander leaves.
Enjoy them with some dal and rice or make roti wraps with the filling.
You can also enjoy them as a side dish with fried eggs.