Aaloo Dil a.k.a Meenakshi Curry

SuPeR KooK: Vijay

Cuisine: South Indian

I dedicate this recipe to Appa. I remember him making this many times. He used to take particular pleasure in chopping the potato into those thin slices. He could not sit silent at the dining table while eating it and would keep saying "Avan supera pannirukkan ille?"

I did/tried to make the same with some little modifications.

Ingredients:

- potatoes (SURPRISE!!!!)

- Dil leaves

- Jeera

- Jeera Powder

- Coriander Powder

- Chilli Powder

- Garam Masala (Optional)

- Salt (to Taste)

- chana dal

- urad dal

- turmeric

- curry leaves

Preparation:

- Chop the potatoes into really thin slices. I like to keep them long for this particular recipe. I like them to be a little thicker than a mouse wire and as long as 2 inches.

- Store them in a bowl of water to avoid oxidation.

Tadka:

Heat Oil and add:

- Jeera

- Chana Dal

- Urad Dal

- Turmeric

- Curry Leaves

-To this, add the chopped potatoes after removing as much water as possible.

- Lower flame is better as it tends to stick to the vessel lesser. That way we can also reduce the oil needed to cook this.

- After the potatoes are half cooked, add Jeera powder, Coriander powder and salt. If you like the taste of Garam Masala, add it now. Mix everything and cook again. Cover the pan with a lid if you want.

- Keep stirring occasionally.

- When the potatoes are almost done, Add a good chunk of Dil Leaves. I don't let them cook a lot. It keeps the nutirtion high and I like a slight raw taste also better.

Thats it. Enjoy the delicious curry.

After all, "Avan panninadhu..."