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Ingredients

• 700 gm Potatoes, new or red
• 20 mm Cube ginger, grated
• 5 tblsp Vegetable oil
• 1 tsp Black mustard seeds, whole
• 1/2 tsp Cumin seed, whole
• pinch Ground asafetida
• 2 Fresh green chilies, finely chopped
• 1 1/2 tsp Coriander seeds, ground
• 1/4 tsp Turmeric
• 1/2 tsp Chili powder
• 1 1/2 tsp Lemon juice
• 1 1/2 tsp Salt
• 3/4 tsp Garam masala

Method

Boil the potatoes and allow them to cool a little. Break the potatoes up by hand so that no pieces are larger than 10 mm cube.

Heat the oil in a wok over a medium flame. When hot, put in the mustard seeds and when they begin to pop (a few seconds) add the cumin seeds and then the asafetida. Now put in the ginger and green chilies. Stir for a few seconds until the ginger turns slightly brown. Put in the coriander, turmeric, and chili powder, stir once then put in the broken potatoes. Stir fry for 1 minute.

Add 125 ml water, lower the heat and mix gently for 30 seconds. Add the lemon juice, salt and garam masala, stir to mix and cook for a further minute.

(courtesy of Shrimati Bina Devi Burman)