|
Ingredients
|
Quantity
|
|
Potatoes
|
¾ pounds
|
|
Oil
|
2 tbsp
|
|
Chopped onions
|
½ cup
|
|
Cumin seeds
|
½ tsp
|
|
Dried chillies – broken
|
2 to 3 (whole)
|
|
Turmeric
|
¼ tsp
|
|
Tomatoes – chopped
|
1/3 cup
|
|
Green chilli – chopped
|
1 whole
|
|
Salt
|
½ tsp
|
|
Cilantro leaves – chopped
|
3 tbsp
|
Boil the potatoes in their skins and leave them to cool. Then peel
and break them into a lumpy mash. If preferred, peel potatoes first and then
boil.
Heat the oil in a medium sized heavy bottomed saucepan and add the
onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry
until the onions turn a rich, golden brown. Add the mashed potato. Sprinkle in,
and mix well after each addition, the turmeric, tomato, green chili, and salt.
Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat
until it begins to bubble. Add half the cilantro leaves, stir, and cook for another
30 seconds.
Garnish the dish with the remaining cilantro leaves.
