Ingredients:

• 5 medium sized Potatoes
• 3 to 4 tbsp – oil
• 1.5 tsp – Cumin seeds
• 3 green chilies (slit in the middle)
• 8 to 10 Curry leaves
• 1.5 tsp – red chili powder
• 2 tsp – coriander powder
• ½ tsp – Turmeric powder
• ¾ tsp – amchur powder
• 2 tbsp – finely chopped Coriander leaves
• salt to taste

Method:

1. Boil the potatoes and make small pieces.
2. Heat oil, add the cumin seeds.
3. When the cumin seeds splutter, add the slit green chilies and curry leaves.
4. On a low flame for a minute, add the dry masalas and salt to taste.
5. Add the potatoes and mix well.
6. Keep it covered for 2-3 minutes on a low flame.
7. Switch off the gas.
8. Sprinkle finely chopped coriander leaves.
9. Serve with hot purees or parathas.

Recipe courtesy of Anitha Raheja