Aloo Muckala Potatoes

Ingredients	Quantity
Potatoes (oblong in shape and with smooth skin)	1 kg
Oil	340 ml (approx)
Turmeric	½ tsp
Salt	to taste

Peel and wash potatoes and let them drain in a colander. Put water to boil in a pan with ½ tsp turmeric and 1 tbsp salt. When water starts boiling put in the potatoes (do not cover) and let the water boil up again with the potatoes in it. Take off the fire immediately and drain potatoes in a colander after this parboiling. Take oil in a pan enough to cover potatoes and heat it on a brisk fire. Take off fire, put in potatoes and put back on a brisk fire, cooking for a few minutes, until a slight crust forms – stirring now and again. Then put on a slow fire and let them redden, gradually stirring until a crust forms. When ready, if you do not want potatoes to absorb oil, turn into a clean dry pan with some salt in it. The oil can be used again if bottled when cool.