Devilish potato curry gets its Name from the spice we add to make it really hot and tongue-tingling.

So those who are chicken hearted, beware.

A real devil in curry form.This goes well with buttered rice.

For the curry:

Fresh potatoes, peeled and

cut into big cubes(or cut and canned)    2 cups

Oil for shallow frying                              1 tbsp

Salt                                                        1 tsp

Red pepper powder                               1 tsp

Crushed garlic                                        2 cloves

Crushed ginger                                      1 cm piece

Ginger garlic paste can also be used instead of the above.

Curry leaves (optional)

Preparation:

Steam cook the potatoes. Cool them a bit.

Heat oil in a shallow pan and drop the potatoes gently in the oil.

Add salt and fry in a low flame.

After two minutes add the ginger garlic paste or crushed garlic and ginger.

Fry for two minutes and the potatoes start turning crisp and brown.

Add the red pepper powder and curry leaves and mix.

Mix only for 1/2 a minute. Switch off the stove. Do not let it fume.

Arrange on a white plate. This will look devilishly tempting.

Preparation of buttered rice:

Ingredients:

Long grained rice, steam cooked               4 cups

Cinnamon                                                   2 cm piece

Cumin seeds                                              1/2 tsp

Long green chillies, slit                               2    

Diced onions                                              1/2 cup

Salt                                                            2 tsp(or less, according to taste)

Butter                                                         1 tbsp

Coriander leaves, cut                                1 tbsp

Take a frying pan big enough to mix the rice and melt butter in it.

Add the cinnamon piece and fry for a minute. Don’t over heat butter.

Add cumin seeds. Just when they start spluttering, add onions.

Fry till onions become golden. Do not make them brown.

Add the green chillies and fry for 1/2 a minute.

Add rice and salt and fry for a minute.

Switch off the flame and add the cut coriander leaves.

You can garnish with roasted cashewnuts and raisins.

This goes well with the potato curry.