Allagada Podi

This is a variation of potato curry that includes some spices I don't typically cook with when making Indian food. It's a tasty change of pace.

• 3 T oil - peanut or mustard oil, or 1/2 veg oil and 1/2 ghee
• 3 to 4 med red potatoes, about 1 1/3 lbs
• 1 large onion, diced or thinly sliced
• OPTIONAL 2 roma style tomatoes, cubed, or 1 sm can diced tomatoes
  

• 1 tsp poppy seed
• 1 tsp coriander powder
• 1 tsp sesame seeds
• OPTIONAL 1 T UNSWEETENED coconut flakes
  

• 2 to 3 green chili, to taste
• 1.5 tsp ginger
• 1.5 tsp minced garlic

• 1 tsp chana dal
• 1 tsp black mustard seed
• 8-12 curry leaves

• 1/8 tsp clove powder
• 1/4 tsp cardamom powder
• 1/2 tsp cinnamon

• pinch of turmeric (scant 1/8 tsp)
• 2 tsp salt
• 2 T plain, unflavored yoghurt
  
• Coriander leaves, chopped, as garnish

Cut the potatoes into cubes, slices, or shoestring style strips. Cut the onions and set both aside.

In a coffee or spice grinder (used only for spices), grind the poppy seeds, coriander powder, and sesame seeds. Also the coconut, if you are using it. Set aside in a small bowl.

Measure out the ginger paste and minced garlic and set aside, mixed together, in another small bowl. Add the minced green chili to this bowl as well.

Put the cardamom, cloves, and cinnamon in another small bowl.

Measure the turmeric out into a small bowl and set aside with the other pre-measured spices.

Heat the oil in a pan. Which oil you choose will have an effect on the flavor of the dish. Note that mustard seed oil is more sensitive to heat than peanut oil or ghee; I prefer peanut oil for this dish myself.

Add the chana dal to the oil as it heats. When the chana starts to fry, add the mustard seeds. As soon as the mustard seeds start to crackle, quickly stir in the cardamom, clove, and cinnamon mixture.

When the mustard seeds start to actually pop, add the curry leaves and then quickly add the onion and turmeric and fry for a few minutes until they start to brown, stirring frequently.

Add the ground poppy seed, sesame seed, and coriander powder (and coconut if you are using it) mixture and stir well, IMMEDIATELY add the tomatoes and the potatoes. Stir quickly, sprinkle on the salt, then stir to coat the potato pieces evenly. Turn heat down to med, cover, and let the potatoes cook, stirring occasionally, until they just barely begin to soften.

Turn the heat up to med high, uncover, and fry the potatoes. As they brown, turn them gently, sort of like a hash brown. Do not stir as this will break up the potato pieces. When they have browned sufficient unto your taste, add the plain yoghurt if you have it, then sprinkle with the torn or minced coriander and serve with rice, naan, chappati or puri.

Enjoy!