Fried Potatoes with Dill

 I never knew much about Dill till I started growing it.  Every time I happened to brush past it - Oh, the fragrance!!!- was just amazing. I grew a few plants and got a whole lot of seeds.  I use the seeds when making chappaties, just for a subtle fragrance and crunch.  The leaves I used while cooking salmon - that was divine; and I sowed a handful of seeds and have a bed of green feathery seedlings.  I decided to use them for this potato dish.  Doesn't it look pretty?

Pretty and nutritious, apparently.  Has Vitamin A, Vitamin C, iron, folate and manganese.  Pretty cool, right? I think so!

Ingredients:

3 potatoes, washed and chopped with skin on to 1 cm cubes.  Place in a bowl of cold water till you use it so the potatoes don't turn brown.

1/2 teaspoon turmeric powder

1 teaspoon chilli powder

salt to taste

2 tablespoons oil

1/2 teaspoon black mustard seeds

1 cup dill leaves, washed and roughly chopped, reserve a few for garnish.

Method: 

Heat oil in a saucepan. Add the mustard seeds.  When it crackles, add the chopped and drained potatoes.

Be careful when you put the potatoes in, because the little drops of water will splutter when it hits the hot oil.

Sauté for a few minutes. 

Add the chilli powder, turmeric powder and salt.  Mix well and close the lid of the saucepan for a few minutes. Keep sautéing every few minutes making sure the potatoes don't stick to the pan.

When the potatoes are done, take the lid off and sauté in low flame for a couple minutes more so that it crisps up. Add most of the chopped dill and mix well.

Garnish with extra dill leaves.  Enjoy with rice or chappaties.