2 medium or one large potato
1⁄4 teaspoon turmeric
1⁄2 teaspoon red chilly powder
2 teaspoon coriander powder
1⁄2 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.
Optionally, garnish with coriander leaves.