2 medium or one large potato ¼ teaspoon turmeric ½ teaspoon red chilly powder 2 teaspoon coriander powder ½ teaspoon cumin seeds 1 teaspoon black mustard seeds 6-7 curry leaves 3 tablespoon vegetable oil or ghee (Clarified butter) Salt to taste
Slice and quarters the potatoes such that they are all uniform in size.
Heat oil in a wok, add the mustard seeds and curry leaves.
Once they pop, add turmeric, chilli and coriander powder.
Add the potatoes and let them fry with the spices for a minute. Add salt and cover.
Cook until done. If cut really small they won't require any water.