Spuds, Taters, Praities, Man Farang....
Beerlaodrinker made a good suggestion: A thread devoted to solanum tuberosum, the ubiquitous and versatile potato.
Here's one of my favourites: Bombay Aloo. Easy and very tasty.
peel and cube your spuds into 2cm dice. Boil until cooked through. Be careful because as the dice are so small, it's a very short time interval between cooked and mush.
Drain and put aside to cool.
In a wok heat some oil...don't be stingy with it, but don't overdo it it either...if it's a round bottomed wok, have say 2mm in the bottom (it depends on how much spud your going to toss around).
When the oil is just about smoking, turn down the heat and toss in a teaspoon (or two) of black mustard seeds. They should start to crackle immediately, so add your cooked potato dice, turn the heat up a bit and stir fry until the dice are getting just a hint of brown on the edges. They'll be breaking up a bit but that is a good thing.
Sprinkle a quarter teaspoon of tumeric powder, a generous pinch of salt and a handful of fresh (or frozen) curry leaves. Taste for salt and tumeric, add if needed.
Continue to stir fry over low heat until the tumeric and salt are distributed and the tumeric has had a chance to receive some direct heat from the bottom of the wok.
Serve. Goes well with Indian curries, of course, but also with western "meat and 3 vege" type dishes.
