2 large potatoes
1 tablespoon oil
Pinch of asafetida (Hing)
1/2 teaspoon cumin seeds (Jeera)
1/2 teaspoon mustard seeds (Rai)
1/2 teaspoon turmeric (Haldi)
1 finely chopped green chili (adjust to taste)
1/2 teaspoon salt (adjust to taste)
1 teaspoon lemon juice
1 tablespoon chopped cilantro
Boiled the potatoes until they are soft and let cool.
Peel and chop the potatoes in small pieces.
Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt.
Stir-fry for a few minutes.
Add lemon juice and cilantro.
The potatoes should be slightly moist and not very dry.
Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.