Peppy Potato

Living in Atlanta, the most common and easily available vegetable is the Potato. Added to that my husband is a stauch rasikan of the Urulaikizhangu Roast (Urulaikizhangu in Tamil means Potato). He can live on potato roast day in and day out. I became really bored of the dish and decided to try something new with the challenge of making him like the Potato in a different form as well .... So here is the Peppy Potato
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Ingredients:

Potato - 5 big ones
Coriander leaves i.e Cilantro - 1 cup finely chopped
Green Chillies - 3
Pepper powder, Turmeric, Salt
Asafoetida, Urad Dal & Mustard
Regular Oil, Coconut Oil
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Method:

Peel the potatoes and cut into cubes. Boil them with a spoon of turmeric making sure they do not become very mushy. When almost done add the salt. Stain the potatoes and keep aside. In a pan pour about 4 spoons of the regular cooking oil. Add the Urad Dal, Mustard, green chillies and asafoetida. When the mustard splutters, add the pepper & finely chopped coriander leaves. Let the leaves fry for a few seconds in the oil. Then add the poatoes. Keep frying till they get mixed well. Finally add some more pepper powder and 2 teaspoons of coconut oil. The Peppy Potato is ready to be served. (One can use coconut oil for the entire the dish, for the diet conscious, just adding drops of coconut oil in the end of any dish gives the flavour)
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