Aloo Bogar/Dry Potato Curry

This is a recipe which is in general used among indian but is very typical of the south in as much as it uses the bogar method of cooking , the quick frying of hot spices which are then combined with a vegetable.This recipe calls for the use of curry leaves and these are easily available .As a substitute you can use bay leaves. Since I had both these ingredients I choose to add both bay leaf and curry leaves.This dish is known to be one of the hottest vegetarian dish made in southern India, because of using a number of dried chillies.I have reduced the amount ,you can add more if you want it spicy!!
As for the type of potatoes , baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.Try getting potatoes which are low in starch contain for this recipe.

4 large potatoes
100g ghee or cooking oil
1 tsp ground cumin
½ tsp mustard seeds
5 curry leaves or bay leaves
4 dried red chillies
2 cloves garlic
½ tsp turmeric powder
2 fresh green chillies
Salt to taste

Peel the potatoes and cut them into small cubes.Put in a saucepan,cover with water and boil for 10-15mins until they began to soften.Drain and put aside. If not use microwave oven, prick the whole of a potato with a fork at all parts, then microwave for about 2 to 3mins.Then peel of the skin and cut into cubes .
Heat the ghee, add in cumin,mustard seeds ,curry leaves,bay leaves and the dried chillies,left whole.Cook for about 2mins.Mix in chopped garlic and sayte further.Add in pototoes,salt,turmeric and water.Cover with lid and allow to cook or steam for 5mins.Before closing fire, add in chopped green chillies close fire.

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