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About Krishna

Krishna is not from Bangalore, but Madras. He's a fellow PhD students in Melbourne. (As this recipe written in early 2005) he's doing the PhD in Knowledge Management, something what I think a mix of hype, hope (more of promises), vagueness, and B.S. thrown in here and there.

Anyway, he invited me once to his wife-less place in Balaclava, a Melbourne suburb, just after getting married few weeks before in India. We sort of celebrated our friendship and his married, drinked over our uncertain future, and bitching about Australian bureaucracy that separate him and his wife.

One of the dishes he cooked (and he is proud of) is this delicious Fried Curry Potato.

Fried Curry Potato
  • 3 or 4 potatoes
  • curry powder, as much as you can take
  • chili powder, as much as you can bear
  • a half handful of urid dhal
  • 1 or 2 sprig of coriander leaves
  • 2 green chili, cut into pieces
  • 2 teaspoon of salt
  • vegetable or olive oil
  1. Wash the potatoes. Do not peel the skin (cause I like the texture) and cut them into small cubes (around 5mm in size).
  2. Put in a little bit of oil into the wok and bring it to high heat. Throw in the urid dhal and green chili, and fried until a little bit charred, then lower the heat.
  3. Put in the potatoe and continue stir them to prevent them from sticking to the wok.
  4. After some time, put in the curry and chili powder. Continue stirring until the potatoes cooked, but not too soft (probably 10-15 minutes)
  5. Sprinkle the salt and mix it thoroughly.
  6. Serve it with warm rice (basmati or thai jasmine) and pappadum. Decorate with corriander leaves on top.
last modified on Fri 17 Jun 2005