Ingredients:
300 gm potatoes, (Small to medium size) Boiled and peeled
2 Tbsp. mustard oil
1 Tbsp. Jakhya seeds
a pinch of turmeric powder
salt to taste
For Garnish: Fresh red chillies and a sprig of fresh green coriander.
Method:
Heat the oil in a kadhai or thick bottomed pan and bring it to a smoking point. Reduce heat and sprinkle the Jakhya seeds, and wait till they crackle, add the pinch of turmeric powder and boiled potatoes. Stir well and sprinkle very little water just to moisten. Add salt cover and cook on very low heat till the potatoes are tender. Uncover and stir once or twice, sprinkling very small amounts of water whenever required. Serve hot, garnished with fried or roasted red chillies and fresh coriander leaves.
