Crispy Potato and Cabbage Stir-Fry with Curry Leaves

1.Heat the vegetable oil in a large skillet or wok over medium heat.

2.Add the mustard seeds and cumin seeds to the hot oil. Sauté for about 30 seconds until they start to crackle and pop.

3.Add the fresh curry leaves to the skillet and stir for another 30 seconds to release their aroma.

4.Add the diced potatoes to the skillet and stir well to coat them with the oil and spices. Cook for about 5-7 minutes, stirring occasionally, until the potatoes start to soften.

5.Add the shredded cabbage to the skillet and mix it with the potatoes. Sprinkle in the turmeric powder, salt, and black pepper. Stir everything together to combine.

6.Cover the skillet with a lid and let it cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender and the potatoes are crispy.

7.Remove the lid and increase the heat to high for the last 2-3 minutes to achieve extra crispiness. Stir frequently to prevent burning.

8.Once done, remove from heat and serve hot as a side dish or over rice.