Devilled potatoes is a very popular dish in Ceylonese cuisine. Special occasions simply cannot say no to this devilled dish. In fact, this dish was present in most of the special Sri Lankan functions I attended throughout my life. It is made with simple ingredients and it is pretty easy to make.
For this dish,I used small potatoes with the skin as they are full of potassium. Usually, in Sri Lanka, they remove the skin of the potatoes after boiling before making this dish. However, I did not follow that step as I didn’t want to remove something that it nutritious from our meal.
- 12 small potatoes-boiled and cut in to pieces
- 1 large onion-sliced
- 1 tsp of red chilli flakes
- ¼ tsp of cumin powder
- ¼ tsp of turmeric
- Some curry leaves
- Cooking oil
- Salt to Taste
On medium heat, stir fry curry leaves and onions. Once the onion turned in to light golden brown, add cumin powder, turmeric and red chilli flakes. Mix well. Now, add potatoes and some salt. Mix well and let everything cook together for a minute. Don’t forget that the potatoes are already well cooked.