Potatoes 3 – 5
Cilantro 1 cup packed
Onion 1 large
Coriander Powder 1 tsp (optional)
Green Chiles 2
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Wash and finely chop cilantro.
Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.
Halve the potatoes and boil them in salted water until soft.
Peel and chop the boiled potatoes into small cubes.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
When onion turns translucent, add boiled potato cubes, turmeric powder and salt.
Stir fry for a minute or two and finally add chopped cilantro.
Give it a toss and remove from heat.
Serve hot with steamed rice.
Notes: I used red skin golden Idaho potatoes but you can use almost anything except baking potatoes.