Ingredients:

3 medium sized potatoes (Try no to use Russet potatoes)

1 medium sized Bombay onion – chop

2 tablespoon chilli powder (based on your taste preference)

½ teaspoon Turmeric powder

2 tablespoon cooking oil

1 stalk curry leaves for aroma

½ teaspoon black mustard seed

½ teaspoon white lentil @ urad dhal

300 ml plain water (Do not use hard water or carbonated water)

Salt to taste

1 stalk Coriander leaves (chopped)

 

Method:

Firstly, peel the potato and cut them into cubes. Do not forget to soak the potatoes in water while preparing other ingredients else it will change colour. Heat the cooking oil in slow heat and stir in mustard seeds, white lentil, curry leaves and onion. Stir the ingredients till it’s slightly brown and include the potatoes into the pan.

   

Sprinkle the chilli powder and turmeric powder on top of the potatoes and stir the ingredients. Pour in the water and close the pan for the potatoes cook in medium heat fire. Test the potatoes after 5 minutes and sprinkle salt to taste. Stir the potatoes till the water vanishes and turns to tasty gravy.   

 

Finally, sprinkle the chopped coriander leaves on top for an appetizing aroma.

 

You may visit http://www.hub-uk.com/cooking02/tipspotato-types.htm to find other types of potatoes. I was amazed with the names because I only find few types of potatoes in my country’s hypermarkets.

 

Suggestion:

You may include ½ teaspoon fenugreek for people whom will suffer from excessive gas in stomach because potatoes are well known for that. Remember, fenugreek will give slight bitter taste and should be avoided by people whom dislike bitterness.