Sri Lankan tempered potatoes are not deep fried, but tempered. It’s one of the classics goes well with any rice dish or bread.
Ingredients
6 Medium Potatoes (cut into medium cubes and boil with some salt and turmeric)
2-3 Bombay onion (finely sliced)
4 Clove garlic (chopped)
Spring of curry leaves and small rampe
5 tsp Maldive fish (optional)
2 tsp Chilli flakes
1/2 tsp Chilli powder
1/2 tsp of Crushed black pepper
1/2 tsp Turmeric
6 Small Dried red chilies (optional)
4-5 Green chillies split in half (optional)
2 Tablespoon Oil
1 Cinnamon piece (optional)
Salt to taste
1 tsp Mustard seeds
Method
First parboil the potatoes (blanch) With salt and turmeric. Drain the potato’s and keep it aside. Heat the oil in a wok. When oil is hot add mustard seeds and let it splatter. Now add onion, garlic, curry leaves, rampa, chilli flakes, small dried red chilies, cinnamon stick, Maldives fish and temper it till golden. When the onion mixture is brown add potatoes, chilli powder, black pepper, salt and turmeric in and mix it well for 2 to 3 minutes untill everything is mixed. Finally add the green chilli and serve with rice.
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