Onion-Potato Fry or Eerulli-Aloogadde palya

This is a fast to cook and the most tasty fry ever.  It is a mouth watering accompaniment with dose and chapathi/roti.  It is one of the most famous dish in Karnataka!

Preparation Time: 20-25 mins
Cook Time:15 mins
Serves: 2

Measurements & Ingredients:

• Potatoes - 5 small boiled, peeled and cut into small cubes
• onion - 2 medium size, cut into thin long slices
• few coriander leaves
• turmeric powder - 1/4 tspn
• salt - as per taste
• Lemon juice - 3-4 tspns
• cashews - optional
• green peas - optional

For Tempering:

• 8-10 tspns Oil
• 3/4 tspn mustard seeds(sasive)
• 3/4 tspn black gram(uddina bele)
• 1 tspn split bengal gram(channa dal or kadalebele)
• 1/2 tspn cumin seeds(jeerige)
• 4-5 green chillies
• few curry leaves
• pinch of asafoetida(hing)

Method:

 Heat the oil in a pan.  After it is heated, turn the heat to low-medium  To this add mustard seeds, black gram, bengal gram, cumin seeds, green chillies, curry leaves and asafoetida.  Do not let the ingredients turn dark brown or black. It should

 just turn golden brown. 

Immediately add onions and saute on a medium flame.  When they turn pink, add salt and turmeric powder. 

 

Mix well and then add the  

boiled and cut potatoes.  Mix them well and turn the heat to low medium and let it cook for 5 mins so that the flavours blend with the potatoes. 

Finally add the lemon juice, mix and garnish with cilantro(coriander leaves)and serve with dose, chapathi or poori.

Key Ingredient:

My mom says Lemon Juice is the key ingredient in this recipe and I agree with her.  I have tried the same dish without lemon juice too.  But I must say, it makes a lot of difference to the taste.