2-3 lbs of fingerling potatoes boiled until fork tender
1 large onion sliced (or 2-3 medium sized onions)
10-20 curry leaves
2-3 green chilies (serrano/jalapeno) sliced
1 cinnamon stick (1 inch long)
1-2 Tbs of red chili flakes (or to taste)
1/2 tsp of turmeric
1-2 tsp of red chili powder (or to taste)
Salt to taste
2-3 Tbs of canola oil
and set aside to dry. Then in large pan add 2 Tbs of canola oil. Once heated add cinnamon stick and curry leaves to sizzle in the oil for 30-45 seconds. Then add the sliced onions and green chilies. *Note the onions are my favorite part of this dish so I like to add a very large onion or at least 2-3 medium onions. Once the onions start to soften add salt, red chili powder, red chili flakes and turmeric. Cook the spices with the onions for 1 minute then add the boiled potatoes. Once the potatoes are mixed with the spices, taste for salt and seasoning. You can turn off the stove at this time. Now the dish is done and it is like the traditional deviled potatoes we serve in Sri Lanka. If you want to take the additional step of roasting them, add another Tbs of canola oil and toss the potatoes if you wish and place them on a baking sheet. Cut any large potatoes into half so they have more of a chance to get roasted. Roast in a 400 degree oven for 20 minutes. Serve hot with rice and curry or warm smashed inside buttered bread. Enjoy.
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