Tip : This recipe is best made with fresh curry leaves.
Ingredients
- 2 tspn mustard seeds
- 1 tspn turmeric
- kosher salt to taste
- 1 1/2 tbsp olive oil
- 2 small white potatoes, diced
- 2 green chilies cut out the ribs if you want to reduce the heat
- 6-7 fronds fresh coriander finely chopped
- 1/2 medium red onion finely chopped
- 1 clove garlic grated
- 1 handful fresh curry leaves
Instructions
- Gather all ingredients before starting recipe.
- Dice potatoes, (no need to peel) place in a medium sauce pan, cover with water and bring the water to a boil. Reduce to a fast simmer and cook for 15 minutes, or until potatoes are firm tender. Drain and set aside until ready to combine with onions.
- Heat oil in a medium skillet over high heat, add mustard seeds. Cook until the seeds begin to pop.
- Add seeded and sliced green chilies, curry leaves chopped onion and grated garlic. Reduce heat to medium high and stir until the onions turn pink and have become translucent, about 5-7 minutes.
- Add turmeric and boiled potatoes, season with salt. Mix well, add chopped coriander. Reduce heat, cover with a lid and allow the flavors to combine, cook for another 5 minutes.
Serving
- Sprinkle with a few more coriander leaves and serve.
