Grind the garlic, pearl onions & dry red chilies to a paste. Heat oil and saute the ground paste on medium clean and cut the potatoes into cubes. Leave it in water till you get the remaining ingredients ready.
Heat oil and add the ground paste. Cook on high heat for a minute. Add the spice powders and mix well for 1 minute.
Drain the potatoes and add it to the pan. Toss well, cover and cook on low flame for 7-8 minutes stirring occasionally. Once the potatoes are cooked, remove the lid and fry it for 2-3 minutes adding more oil if necessary
Garnish with curry leaves and serve hot with rice and kachiyamoru.
By Ria Samuel