serves 2
1 large potato
1 inch ginger
2-4 green chilli depending on required heat
A pinch asfoetida
A pinch turmeric
salt to taste
1 tsp mustard seeds
Grind green chilli and ginger and keep aside. Boil and cube the potato. Heat a wok and add 2 tspns oil. Pop mustard seeds. Add hing and turmeric and salt. Add ginger chilli paste and fry till rawness of ginger is out. Add chopped potato. Mix well and cook till flavours incorporate well. Garnish with 2 sprigs of corriander(optional). Goes very well with Indian puri.
