Follow these steps for perfect results
potato
cut into thick pieces
turmeric powder
small onion
thinly sliced
garlic
finely chopped
red chilli flakes
salt
to taste
curry leaves
coconut oil
coconut
cut into pieces
Wash and cut the potatoes into thick, straight pieces.
Preheat the oven to 150 degrees Celsius.
In a pressure cooker, combine the potatoes, turmeric powder, chopped onions, minced garlic, red chili flakes, salt, curry leaves, and coconut pieces.
Close the pressure cooker and cook for 1 whistle, then turn off the heat and let the pressure release naturally.
Grease a baking tray.
Spread the potato mixture evenly on the prepared baking tray.
Drizzle some coconut oil over the top.
Bake for 8-10 minutes, or until golden brown and cooked through.
Serve hot.
Expert advice for the best results
Adjust the amount of red chili flakes to your spice preference.
Ensure the potatoes are cooked through but not mushy after pressure cooking.
For a crispier texture, broil for the last 2 minutes of baking.
Everything you need to know before you start
15 mins
Can be prepped ahead of time and baked later.
Serve hot, garnished with fresh curry leaves.
Serve as a side dish with dal and rice.
Enjoy as a light lunch with a side salad.
Warm and spiced to complement the dish.
Discover the story behind this recipe
Common Kerala side dish with regional variations.
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