Ingredients
6 large potatoes, boiled, partly mashed
1 tsp zeera (cumin seeds)
1/4 tsp hing (asafoetida)
Salt to taste
1/2 tsp saunth (dry ginger powder)
1 tsp amchur (dry mango powder)
1/2 tsp haldi (turmeric powder)
1/2 tsp lal mirch (red chili powder)
3 green chili, chopped
1 whole red chili, dry
Cilantro, to garnish
1 tbsp oil
Preparation
Heat oil in a pan. Add the hing, and then the cumin seeds and the dried whole red chili. Reduce heat, add the cubed potatoes. Stir well to coat all the potato pieces with oil. Cover the pan and cook for 2-3 minutes. Remove the lid, add the turmeric powder, chili powder, ginger powder, dried mango powder. Give a good stir, pour in about 21/2 cups of water. Cook until the potatoes are soft and you have a thinnish gravy. Garnish with the green chili and cilantro. Enjoy hot with phulkas, pooris, or parathas (Indian Flatbread)
