Chef Peter Bastian,
Taste of Sri Lanka
This exotic (yet easy) side dish will become a favourite morning, noon or night. Frying cumin seeds and curry leaves releases oils that are essential to the dish’s warm aroma.
Ingredients
5 medium red potatoes, boiled and peeled
1/2 large onion, chopped
2 jalapeno peppers, chopped
3 fresh curry leaves
1 tsp crushed chiles
1/2 tsp cumin seeds
1/2 tsp mustard seeds
oil for frying
Method
- In a frying pan, heat oil and sauté cumin, curry leaves, mustard seeds and chiles. Add onion and peppers.
- Break potatoes into pieces and add to frying pan.
- Cook until potatoes are golden. (approx 5 mins).
Yields 5 servings