"Batate thalasini" is a side-dish using potatoes which is typically a Konkani dish but knowing the simplicity of the dish in terms of the ingredients it may be a part of any other South Indian cuisine too which I may not be aware of.
This dish is all about textures, the potatoes have to be sliced as thin as possible, with or without the skin, and stir fry till some slices are crisp and the others soft and well done.
This dish can be prepared very easily and quickly and goes well as an accompaniment with rice and rasam or dal.
I make this dish very often, but never really thought of putting this up here cause of its simplicity, but very recently I made this for my friend's kids who loved potatoes and served it along with rice and rasam, and they loved it.
I then realized that this dish is a hit with kids too!
So that's why I decided to share this with all of you.
I normally make this for Sunday dinner or Monday's after the heavy binge on weekends.
Potatoes - 3
Oil - 2 tsp
Dry Red chillies - 3 or 4 (for kids reduce the quantity)
Mustard seeds - 1 tsp
Salt to taste
Red chilly powder - 1 or 2 pinches (Optional for enhanced spice)
Wash the potatoes well. Peel if desired but I retain the skin since its high in fibre.
Cut the potatoes into halves and slice them as thin as possible.
Now take a heavy bottomed pan, add oil, keep on low heat, when the oil is hot add the mustard seeds and allow to crackle, Now add the dry red chillies after breaking them into uneven pieces and fry them along with the mustard for a few seconds.
Add the sliced potatoes and stir fry along with salt and red chilly powder if required. Cover for 2-3 minutes and allow to cook. Now continue to stir fry till some slices are crispy and others well done as required.
Serve hot with rice and rasam.