Kashmiri Damalu

Ingredients:
6 - 7 potatoes or more preferably small ones.
2 cups oil for frying
1/4 tsp heeng
3 cloves
1 Black cardamom
2 green cardamom
1 bayleaf
1 tsp saunt powder (Dry ginger powder)
2 tsp saunf powder (Aniseed powder)
1 small bowl curd
1/2 bowl water
1.5 tsp red chilli powder
salt - to taste

Method:
Boil the potatoes. peel and pierce them with a fork/needle.

Heat 2 cups oil in a kadai, and deep fry the potatoes on a low flame till they are brown. This is the catch. It usuallt takes 1 to 1.5 hours for you to fry them but believe me hey taste like heaven. patience is the key.

Heat 1 tsp of oil in another pan and add heeng, cloves and cardamoms, bay leaf and stir.

Add the curd ,saunf powder, saunt powder, chilli powderand stir well. Now add salt and stir again.

Put in the potatoes, add water and mix well.

Cover and cook for 10 minutes on low drying off most of the water.

Add a little garam masala .

Serve with steamed rice.