POTATO BHAJEE
2 russet potatoes
1 to 2 fronds of curry leaves
3 to 4 tablespoons canola oil
1 medium to large onion, peeled and thinly
sliced
2 cloves garlic, peeled and slices
Pinch of ground turmeric (optional) 1 tablespoon coriander seeds, cracked
1/4 to 1/2 teaspoon freshly ground pepper Salt to taste
1/2 teaspoon nigella seeds (optional, see
note)
Peel and dice potatoes in 1/2-inch cubes; set aside in acidulated water. Wash the curry leaf fronds and dry them well by patting between paper towel sheets; tear leaves off and set aside.
Heat the oil in a large skillet and saute the curry leaves, stirring frequently, until fragrant and starting to color. Tilt pan, take out leaves and discard. (Some cooks add them back during the cooking later on.)
Reheat the fragrant oil if needed, and saute the onion slices until deep golden brown and crisp, adding the garlic and turmeric, if using, toward the end. Tilt the pan and with a slotted spoon, take out the browned onion-garlic, leaving as much oil as possible in the pan. Set the browned onion aside on a cutting board.
Reheat the oil if needed and add the coriander seeds, salt and pepper. Saute 30 seconds and add the potato cubes. Cook, stirring occasionally, until the potato cubes are cooked and are browning around the edges. Add the reserved fried onion, along with the nigella seeds if using, midway during the cooking time.
Adjust seasoning and serve with cooked basmati rice or naan. Serve a mango achaar (pickle) on the side, if desired.
NOTE: Nigella seeds and mango pickles, as well as curry patta, or leaves, are available in all Indian groceries.