Chettinad Potatoes

Ingredients  

• 10-15 Baby potatoes ( halved )
• 15-20 small onions/ pearl onions
• 4 dried red chillies ( I used byadgi variety)
• 2 Tbsp split black gram (urad dal)
• 1 Tbsp chana daal/ Bengal gram
• 2 tsp sesame seeds
• Turmeric a pinch
• 5- 10 black peppercorns
• 1 tsp mustard seeds
• 5 – 10 curry leaves
• Salt to taste
• Oil 

Method:

• Peel the onions, cut the stems and keep aside. Peel the potatoes and cut into halves.
• In a small pan, dry roast the red chillies, chana daal, sesame seeds, urad dal and black pepper. Let this cool and grind to a coarse powder. (This powder can be stored and used for other curries as well.)
• Heat a big pan and add oil to it. Add mustard seeds, curry leaves and let it splutter.
• Add the small onions and sauté till lightly browned and cooked.
• Add potatoes, stir, add salt and sprinkle water. Cover and cook on medium heat check in between and sprinkle water as required and toss. This might take about eight to ten minutes for the potatoes to cook.
• Now add the freshly prepared masala powder, turmeric and mix. Check for salt.
• Cover and cook over low heat for about three to four minutes more till the potatoes are done.
• Garnish with chopped coriander leaves and serve hot.