Simple Potato Fry

Olympics
Rant Alert!
*Rant Begins*
Olympics has been on my mind and it is time for me to lighten my load. Beijing was offered the Olympics with the hope that the political and human rights situation would improve turned to be only that a fond hope. The smog filled and polluted Beijing is hosting or at least hoping to host the most awesome Olympics ever. The millions of ordinary Chinese lives disrupted, livelihoods destroyed is what came to my mind while watching the spectacular opening ceremony. Looks like the normally vocal American athletes were warned to keep their tongues in check while in Beijing. The cancellation of visa for Olympian Joey Cheek and controls on expression of speech for both athletes and journalists is just one more sample of Chinese arrogance that it could do what it pleases. China is resembling a run away freight train, the destruction that happens in its wake is what the world is going to suffer through. And for the companies that are salivating at the prospect of a billion and odd customers, its business as usual.
*Rant Ends*

There now that my load is lighter lets move on to more happier and tastier fare. The versatile potato is tasty whatever way it is cooked. Presented here is a simplest of recipes but is a great as a side for rice or even with chapathis. The combination of rasam rice/sambhar rice and potato fry is the classic of them all.

Ingredients
1. 4 Large Potatoes scrubbed and boiled to 3/4th cooked.
2. 1/2 Onion Chopped fine
3. 2-3 Garlic cloves chopped fine
4. 1 tbsp sambhar powder
5. 1/2 tbsp powdered dalia (Pottu Kadalai, roasted split chick peas)
6. salt to taste
7. 1 - 2 tsp Canola oil (or as required)

Method
1. In a wide mouthed pan heat oil, saute the onion and garlic.
2. Add the cubed potatoes saute till they start turning brown.
3. Add the sambhar powder and salt.
4. Keep sauteing and towards the end add the dahlia powder.

If using very less oil the potatoes tend to stick to the bottom, so keep the lid covered for a few minutes to loosen the tasty bits stuck to the bottom.

Serve with paruppu/puzhi kuzhambu rice.