Alu Curry 2

True to what I said in my earlier recipe I will follow my own methodology to write this.
Ingredients

1. potatoes
2. cooking oil
3. salt
4. chilli powder
5. turmeric powder
6. mustard seeds

In my recipes curry means dry curry and not with a gravy.

This curry is called in our home as 'gundu' urulai curry which roughly means fat and round potato curry .
Take 4 to 5 medium sized potatoes and cut into 8 pieces and boil them well in water. It is better if you pressure cook it. Give 2/3 whistles in the cooker.
The potatoes should be well cooked.
Remove the skin and then cut the potatoes into smaller pieces roughly about 1 and 1/2 inch cubes.
Take a frying pan or kadai or iluppa chatti and put one and half to two table spoons of cooking oil.
Put 1/2 t spoon of mustard seeds and let it splutter.
Now put the peeled cut potatoes and add salt (roughly 1/2 t spoon) or according to taste, 1 t spoon of red chilli powder and 1/2 t spoon of haldi powder (turmeric powder). Cover the dish with a lid and keep the stove in medium/low flame. Keep stirring the curry without damaging the potatoes ( without smashing them). when the potatoes turn golden brown switch off the stove and curry (dry) is ready.
This can be done with another type of potatoes which is called gola potatoes which are round and small. These can be boiled or pressure cooked and peeled and made into curry directly without cutting them.