Ingredients:

• 3 large Potatoes
• 1 large onion, grated
• 1 stalk Curry leaves
• 8-10 Mint leaves, chopped
• 1 sprig spring onion, chopped
• 1 tsp – ginger, grated or crushed
• 1 tsp – garlic, crushed
• 2 Cloves
• 1 Bay Leaf
• 1/2 inch stick Cinnamon
• 1/2 tsp – each cumin & Mustard Seeds
• 1 small strip tamarind, cut in bits, or 1 tsp paste
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania (coriander seed) powder
• 1/4 tsp – Turmeric powder
• salt to taste
• 2 tbsp – oil

Method:

1. Wash, scrub, cut unpeeled potatoes into big pieces.
2. Heat handi, add oil, allow to smoke a bit.
3. Add mustard, cumin seeds, whole spices and allow to splutter.
4. Add ginger, garlic and stir. Then add onion.
5. Saute for 2-3 minutes, add potatoes, stir.
6. Cook covered for 2-3 minutes.
7. Add all dry masalas and salt, stir.
8. Add all other ingredients and 3/4 cup hot water.
9. Cover, seal and place on slow fire for 25-30 minutes.
10. Serve hot with steamed rice or chapattis.

Recipe courtesy of Saroj Kering