Baby potatoes – 20 

Curry powder – 4 tbsp [check out my previous post]

Red chilli powder – 2 tsp

Onion- 1 finely sliced 

Green chilles4 (slit in half)

Finely chopped coriander – 1 tbsp


Oil – 3 1/2 tbsp

Cumin seeds – 1 tsp

Mustard seeds – 1/4 tsp

Garlic – 4 crushed

Broken red chillies – 6

Curry leaves – few


  • Rinse baby potatoes well to get rid of the dirt. Pressure cook for 2 to 3 whistles. Peel of the skin and keep it aside.
  • Heat oil in a wide pan, add all the talimpu ingredients one by one and fry for 30 seconds .
  • Now add sliced onion, turmeric powder and salt. Mix well. Cook on medium flame.
  • Saute till the onions turn transulent. Add the peeled potatoes and stir them well.
  • Now add curry powder and red chilli powder. Mix well so that they coat the potatoes evenly.
  • Check out the seasoning and stir again. Saute the baby potatoes for 4 to 5 minutes on low flame.
  • Then add chopped coriander leaves. Stir and swicth off the flame.


The number of whistles in cooker depends on the size of small potatoes and also your cooker. Adjust accordingly.

You can use sambhar powder instead of curry powder.



This is a recipe from my mother’s book and it is pretty famous and loved by everyone in the family.


Coriander seeds – 1 cup

Chana dal – 1 cup

Broken Red chilles- 2 cups

Urad dal – 1 tbsp

Cumin seeds – 1 tbsp

Crushed garlic – 3/4 cup

Fenugreek seeds – 1/2 tsp

Curry leaves – 2 cups


  1. Heat a wide pan and add all the ingredients one by one.
  2. Dry roast on medium flame till the colour of the spices changes into light brown colour.
  3. Now let the roasted spices cool down to room temperature.
  4. Then add all the spices in grinder jar and make it to a coarse powder .

Store curry powder in an airtight dry jar .


This curry powder can be used to make brinjal fry, potato fry, ladies finger fry and tindoora fry .