Many a times while sitting down to dinner at home we wish there was a zesty side-dish to go with the steaming otherwise bland Dal-Chawal.

And more often than not we end up frying potatoes or other crispies as an accompaniment. But if potatoes are your thing and you have run out of ways of making them in a manner that is simple and not time consuming, this recipe of cooking potatoes with a South-Indian twist should interest you. The use of flavours that comes across as pungent and at times tangy owing to a generous use of freshly plucked curry leaf, dry red chillies and yogurt, sets this dish apart.

You can so much as use the recipe as a dosa filling or sandwich stuffing. The trick lies in rustling up mustard seeds, dry red chillies in mustard oil till the mustard seeds start to crackle, and further on in frying the curry leaf together with some chopped onions for more flavour. You can actually use this as a base for a whole range of dishes provided you know your ingredients. For now, let's enjoy the recipe for a delicious South-Indian style potato with curry leaf that'll add novelty to a humble home-cooked meal.

Ingredients:
Mustard oil 3 tbsp
Mustard seeds 1 tsp
Dry red chillies 4-5
Onions chopped 3 nos.
Curry Leaf 3-4 strands
Potatoes 6-7 nos. (medium size)
Red chilli power 2 tsp
Salt as per taste
Fresh yogurt 3 tbsp

Method:
In a deep frying pan pour the mustard oil and let it heat. Then add mustard seeds together with dry red chillies. Wait till the mustard seeds start to crackle and the red chillies let out a pungent aroma. Further on, add the chopped onion and curry leaf to the pan and stir till the onions turn golden brown and the curry leaf crispy green. Do not let the curry leaf stay soft and undercooked; it needs to be nice and crispy to induce the right flavour into the potato.

In the interim, boil the potatoes by adding a teaspoon of salt and dice them. Continue by adding the diced potatoes to the pan and stirring till properly cooked. Then add the red chilli powder to the potatoes along with salt according to your taste, and stir further.

When the potatoes are finally cooked, add fresh yogurt to it and toss it nicely. Allow it to cook for a few more minutes till the yogurt forms a nice coat on the potatoes, changing its texture completely to a soft velvety one.

Your dish is ready to serve. Best served with piping hot dal and steamed rice.

Enjoy your dinner!