Veggie Foodie

Ingredients:

• Potatoes, 4 medium
• Canola or vegetable oil, 1 tbsp
• Mustard seeds, 1 tsp
• Cumin seeds, 1 tsp
• Fenugreek powder, 1/8 tsp
• Green / red chili, 2, slit and then cut in half
• Curry leaves, 8-10 leaves
• Turmeric powder, ¼ tsp
• Salt to taste,
• Coriander leaves for garnishing
• Lime, 3-4 pieces

Method:

1. Boil the potatoes, with the skin, for 20-25 minutes till fully cooked. Alternatively, you could pressure cooks (4-5 whistles)
2. Cool the potatoes and then skins them and cut them into ¾ inch or 1 ½ cm pieces
3. In a pan, heat the oil and add mustard and cumin seeds
4. When the seeds are mostly popped, add fenugreek powder, curry leaves and cut chilies
5. Add boiled potato pieces and turmeric powder
6. Toss the potatoes to evenly coat the spicing on the potatoes
7. Heat for 2-3 minutes
8. Garnish with coriander leaves and serve with a lime slice / wedge
9. To be eaten with any soft Indian bread such as chapatti

Serves: 2