Potato, ginger garlic dry curry (Urulai kizhangu kara poriyal)

Potato, ginger garlic dry curry (Urulai kizhangu kara poriyal) - preparation time 15 mins

Ingredients:-
Boiled potato - 3 medium size (pressure cook the potato, peel off the skin and chop to big cubes)
Small onion - 10 (chopped to thin strips)
Chili powder - 1 tsp
Urad dal - 1 tbsp
Mustard seed - 1/4 tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Garlic pods - 3
Ginger - 1 inch
Coriander leaves - finely chopped 1 tbsp

Preparation method:-
Crush the garlic & ginger, little onion into small flakes.
In a pan add oil, mustard, urad dal and fry till the dal is golden brown add crushed flakes. Fry till raw smell goes.
Add the remaining chopped onion, salt and fry till the onion is cooked.
Add the chili powder, potato pieces and coriander leaves to fried items and roast.
Take this curry with rice (particularly with Mourkuzhambu or Rasam).