Ingredients:

• Mustard Seeds
• Jeera
• Oil
• 6-7 – Potatoes (Finely cut)
• Hing
• Haldi (Turmeric)
• Salt to taste

Method:

1. In a non-stick kadai, put about 2-3 tbsp of oil.
2. Add mustard seeds. When they crackle, add jeera, potatoes, hing, haldi and saute nicely.
3. Finally, add salt when the potatoes are cooked.
4. Serve hot with chapattis, phulkas or parathas.

Recipe courtesy of Poonam Pednekar