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.
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
1. In a frying pan, heat oil and sauté cumin, curry leaves, mustard seeds and chiles. Add onion and peppers.
2. Break potatoes into pieces and add to frying pan.
3. Cook until potatoes are golden. (approx 5 mins).
Yield 5 servings