2 medium-sized russet potatoes
1 medium-sized onion
1/4 tsp mustard seeds/kaduku
1 tsp red chili powder
1 tsp coriander powder/malli podi/dhania podi
1/4 tsp turmeric powder
1/2 tsp or 2 flakes minced garlic
1 tbsp. oil
Salt to taste
How it’s made:
1. Cut the potatoes into small cubes. Chop the onions into similar-sized pieces as the potato.
2. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped onions and sauté until lightly browned.
3. Add the coriander powder, chili powder, turmeric powder and garlic and fry for a minute. Add the potatoes, mix well and sprinkle some water.
4. Cook partially closed until the potatoes are cooked and soft. Add salt. Make sure you mix every 2-3 minutes to distribute the heat and avoid the potatoes from burning from the bottom.