A real Sri Lankan delicacy. This dish can be eaten with rice, bread, naan, roti or just about anything else you can think of. It is easy to make and is super tasty. Eggs are optional. This is another dish that is super easy to make and it is very hard to mess up.
Ingredients:
5 Potatoes boiled / cut up into big pieces
One large onion – diced in big pieces
One large tomato cut into wedges
Whole black pepper (optional)
5 – 10 Whole dried chilies (optional)
salt
3/4 tsp Turmeric
Milk (Regular or coconut)
In a saucepan heat some oil and when the oil is well heated, throw in the onions, salt and the turmeric. When the onions are almost cooked through, throw in the whole dried chilies and the whole black peppers (optional) and in a minute or two throw in the cut up potatoes and stir well. Once the potatoes are well coated with the turmeric add in the tomatoes and stir well. Then add milk and salt to taste. Bring the gravy to a boil, stir and reduce the heat to low and simmer for about 10 – 15 minutes stirring frequently. This helps the gravy to thicken.
Please be careful when adding the black peppers as they tend to pop sometimes. I LOVE to eat the potato curry (especially the gravy when it is nice and thick) with both rice and bread. My favorite way to eat this is with a little butter and bread. This is a non-spicy dish.
Any questions? Leave a comment and I will get right back to you.
Spice It Up: Sri Lankan Fusion Cooking 
Reblogged this on India Food Club.
I will SO try this!
You will love it. I am making this right now using Coconut milk.