Ingredients:

• 3-4 – Potatoes (boiled).
• 2 – onions.
• 5-6 – curry leaves.
• 1 tsp – mustard seeds.
• 1 tsp – cumin seeds.
• A pinch of asafoetida.
• 1 tsp – Turmeric powder.
• 1 tsp – chilli powder.
• 1 tsp – cumin powder 1 tsp.
• Jaggery marble size.
• Coriander leaves, for garnishing.
• oil.
• Salt, to taste|

Method:

1. Chop the boiled potatoes and the onions.
2. In a pan, add some oil. When the oil gets heated, season the oil with asafoetida, mustard seeds and cumin seeds.
3. When the mustard seeds begin to crackle, add chopped onions and the curry leaves. Stir fry until the onions turn golden brown in colour.
4. Add turmeric powder. Stir fry once again. Sprinkle some water over it.
5. Add cumin powder, chilli powder, salt, jaggery. Mix well.
6. Add the chopped potatoes. Cover the pan with the lid.
7. After some time, mix well and finally garnish with chopped coriander leaves.

Recipe courtesy of Rashmi