Half teaspoon each of cumin. mustard and fennel seeds
Lemon juice to taste
Salt to taste
Wash the potatoes in
running water and cut into half centimetre pieces. Boil the potato
pieces in water with a little salt and half the turmeric powder until
tender. Drain thoroughly and coarsely mash, retaining a chunky
consistency. Be careful not to turn it into mashed potato. Put aside.
Heat the oil in a
casserole pan and fry the dried red chillies and curry leaves. Add the
chopped onions, green chillies, coriander (retain a little for
decorating the curry later), remaining turmeric and spice seeds. Cook
until the onions are soft.
Fold in the potatoes
and add a little water. Cook on low heat for 10 minutes, mixing well
without mashing the potatoes to ensure the uniform blending of all
ingredients. Add lemon juice to taste and serve. Decorate with chopped
coriander leaves. Eat with pooris or rice (refer to other recipes).
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