Ingredients
Potatoes - 3 large
Mustard oil - 4tbsp
Jeera (cummin seeds) - 1 tbsp
Turmeric powder - ½ tsp
Chili powder - ½ tbsp
Salt
Water -3 tbsp
Chopped coriander leaves -2 tbsp
Lemon wedges
Preparation
In a heavy bottomed vessel pour mustard oil.
Add jeera and as it crackles add skinned and
cubed potatoes.
Sauté till it turns golden brown.
Potato shrinks in size.
Add turmeric, chili powder, salt and stir till it is fried
and well coated to the potato.
Pour water and let it simmer on low flame keeping the lid on.
After a couple of minutes when the potatoes are soft and well
coated with the masala squeeze lime about a teaspoon.
Sprinkle chopped coriander leaves and serve with raita and hot chappatis.
For this recipe mustard oil cannot be substituted by any other oil.