Ingredients:

• Potatoes – 200 grams
• Tomatoes – 400 grams
• Onions – 2
• Curry leaves – 2 sprigs
• Ginger – Garlic Paste – 2 tbsp
• Chilli Powder – 1 tbsp
• Coriander Powder – 1 tsp
• Lemon Juice – 1 or 2 tbsp
• Mustard Seeds – ½ tsp
• Water – 200 ml
• Oil – 3 tbsp
• Salt to taste

Method:

1. Peel, clean and cut Potatoes into bite size cubes.
2. Finely chop Tomatoes and Onions; store separately.
3. Make a paste of Ginger and Garlic.
4. In a non-stick pan, heat 2 tbsp Oil, saute Potatoes till lightly golden brown on all sides, and appears crisp.
5. In another non-stick pan, while the Potatoes are getting ready, heat remaining Oil, add Mustard seeds allow to pop.
6. Add the Curry leaves and sauté for a minute till the leaves start to curl and become crisp.
7. Add Onions, sauté till golden brown.
8. Add in the chopped Tomatoes and sauté, while stirring occasionally, till Oil separate from Tomatoes resulting in a thick purée.
9. Add the Ginger-Garlic paste, sauté for about 2 more mins.
10. Add Chilli and Coriander powders, and Salt to taste. Sauté for a min. till the raw flavours leave the powders. Do not allow to burn as it will turn them bitter.
11. Add the crisp Potatoes and cook till soft, about 15 minutes, covered on low flame.