Potato wedges are always a good party treat. They are a hot favourite with all and its easy for me as a hostess cos all i have to do, is bake them for 15 minutes in a preheated oven….i prefer this to frying them. i make them from scratch at home from nandita’s recipe, but if there is a need for “emergency party food” i buy a bag of readymade wedges. I discovered over the weekend tho, that there is such a thing as too many wedges!! It was the feast of the leftovers, we had bits and pieces from our party dinner, and freshly made rasam and rice. But those leftover wedges were on my mind. I decided to chop them up and “do something” with them…. too less to feed four adults, i tossed in some shredded cabbage, ½ cup of frozen peas and a chopped carrot. In about 5 minutes, i had a poriyal on hand, that disappeared fast at the table….
Potato Wedges and Mixed Veggie Poriyal
1 cup baked potato wedges chopped (or use 1 cup parboiled fresh potato)
½ cup frozen peas
½ cup shredded cabbage
1 medium carrot, skinned and chopped small
1 small onion chopped
1 green chilly chopped
1 teaspoon oil
A pinch of asafoetida
Salt to taste
½ teaspoon each of mustard seeds and skinned urad dal
6-7 curry leaves
11/2 tablespoons shredded dry / fresh coconut ( i used dry)
In a heavy bottomed pan, heat the oil. Add the mustard and uradm dal. Fry till the urad dal is golden and the mustard has spluttered, add the asafoetida and immediately add the curry leaves, green chilly and vegetables. Sauté for a few minutes, add ½ cup water, salt and cover and cook till the carrot is almost done. Turn off the heat, and add the coconut and stir. Serve with rotis or rice and sambhar / rasam.