Ingredients:

• 2 large potatoes, scrubbed clean
• 1/2 tsp – ginger, grated or paste
• 1/2 tsp – garlic, grated or paste
• 4-5 green chillies, finely chopped
• 1 onion, grated
• 1 stalk Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – each cumin and Mustard Seeds
• 4-5 pinches Asafoetida
• 1/4 tsp – Turmeric powder
• 1 tsp – Lemon juice
• salt to taste
• 1 tbsp – oil

Method:

1. Chopped potatoes (with skins) into pieces.
2. Boil in salted water, covered, till they are tender.
3. Drain and keep aside.
4. Heat oil in pan, add seeds allow to splutter.
5. Add asafoetida, ginger, garlic, curry leaves and chillies.
6. Stir for a moment, add grated onions.
7. Stir-fry till paste is light pink in colour.
8. Add potatoes, salt, turmeric, lemon juice, and stir.
9. Simmer for 2 mins. Garnish with coriander leaves.
10. Serve hot with puris, parathas, or bread.

Recipe courtesy of Sify Bawarchi