4 Medium size Potatoes 2-3 tbsp oil 1/4 tsp Asafoetida ( Hing) If you don't have this on hand, use 2-3 garlic cloves 1 tsp mustard seeds 1 tsp cumin seeds 1 small onion chopped 2 dried red chillies 10-12 dried curry leaves small piece of ginger chopped 1 tsp salt 1 tsp turmeric 2-3 tbsp dried shredded unsweetened coconut
Method: - Heat Oil in a pan/wok/Kadhai. - Once its hot, add asafoetida. Followed by mustard, cumin seeds and let them sizzle for 30 secs. - Add onions. Mix well. Add chillies, curry leaves, grated ginger, Salt and turmeric. mix well and let cook for 3-4 mins. - Once onions start changing color, add 2-3 tbsp water and potatoes. Cover and cook until 80 % done. Keep mixing in between to ensure even cooking and to make sure nothing sticks to the bottom of the pan. - Add coconut and cover. Cook until potatoes are tender. Serve warm with bread of your choice.