A lightly seasoned potato dish spiced with pungent chili and garnished with freshly chopped coriander. This versatile dish can be served as a main dish or a side accompaniment to a vegetarian meal.
- 3 large potatoes
- Salt to taste
- A pinch each of mustard seed, cumin(jeera) and fennel(soomph)
- 1 Sprig each of curry leaf and thyme
- 2 mint leaves
- 3 sprigs spring onion, chopped
- ½ onion, finely sliced
- 1/2 onion, grated
- 2 dried red chillies
- 1 garlic clove,sliced
- ½ teaspoon of ginger and garlic paste
- A pinch of turmeric, chilli powder, coriander(dhania) and cumin(jeera) powder
- 3 tablespoons of water
- Add oil into a pot and heat.
- Stir in onions, spring onions, thyme, curry leaves, mint, mustard seeds, cumin seeds, fennel seeds, and dried chilli.
- Simmer until the onions turn a light brown colour.
- Add in the turmeric, chilli powder, coriander and cumin powder.
- Stir the onion mixture for a few seconds before adding in the garlic clove and the ginger and garlic paste.
- The potatoes can be added in along with the salt.
- Allow to fry.
- Stir in the tomatoes and cook covered.
- Stir the potatoes occasionally adding water if the potatoes begin to stick to the base of the pan.
- Cook until the potatoes are soft.
- Remove from heat and garnish with freshly chopped coriander(dhania).
Variations: The potatoes can be substituted for bitter gourd(kerala), lady’s finger(okri/bindhi), green beans, lamb/beef mince.