4 potatoes cut into big cubes
1 onion chopped
¾ teaspoon garlic
¾ teaspoon ginger
1 /2 teaspoon ground green chilli
½ teaspoon haldi
1 to 1 ½ teaspoon Rye (black seed) seeds
2 whole dry red chillies
Handful Kari leaves
2 teaspoon dhana powder
1 teaspoon jeera powder
2 teaspoon sugar
5 tablespoon lemon juice
In a pan add some water ,haldi and potatoes and boil this until the potatoes are almost soft .
In another pan add a good amount of oil the Rye (black seed) seeds, 2 dry red chillies and Kari leaves and let this heat up until the seeds start to pop ( do not burn ) immediately add the onions and mix , allow the onions to brown slightly , now add the ginger , garlic and green chilli braise until you get the smell . Add the almost done potatoes and toss . Add the rest of the dry ingredients and on low heat allow for flavours to sink in , add water if need be .
Garnish with dhania (coriander) .
This can be eaten as a side with marg . Kari Kitchri or even a dish on its own .