BOMBAY POTATOES

Preparation Method :

• Chop the onions and chillies finely, and coarsely chop the coriander.
• Scrub the potatoes under cold running water and cut them into small pieces.
• Boil the potatoes in water with a little salt and 2.5 ml / ½ teaspoon of the turmeric for 10 - 15 minutes, or until tender.
• Drain the potatoes well then mash them and set aside.
• Heat the oil in a frying pan, and fry the dried chillies and curry leaves until the chillies are nearly burnt.
• Add the sliced onions, green chillies, fresh coriander, and remaining turmeric to the pan.
• Add the asafoetida, cumin, mustard, onion, fennel, and nigella seeds. Continue to cook, stirring occasionally, until the onions are soft.
• Fold in the potatoes and add a few drops of water.
• Cook over low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed.
• Add lemon juice to taste, and serve immediately.