Ingredients

• 500 gm. potatoes

• 300 gm. onions

• 4-5 cloves garlic (optional)

• 20 gm or 1 heaped tsp. grated ginger

• 2-3 green chillies, whole

• 2 tbsp. cooking oil

• 1 tsp. cumin seeds. Experiment with different flavours like black mustard seeds or Panch Pooran/phoran

• A large pinch of asafoetida or hing

• 1/2 tsp. turmeric powder (optional)

• 1 1/2 tsp. coriander powder

• 1/4 tsp. chilli powder (adjust to taste)

• Salt to taste

• 1/2 tsp. dry mango powder or amchoor (I often use juice of 1/4-1/2 lemon, to taste, instead)

• 1/2 tsp. Garam Masala

• 1 medium tomato, cut into wedges, for garnish(optional)

Instructions

1. Wash, peel and chop potatoes into bite sized pieces.

2. Peel and thinly slice onions.

3. Peel and grate garlic.

4. Peel and chop ginger.

5. Heat the oil in a wok or karahi.

6. Add cumin seeds and hing powder and let seeds splutter.

7. Add ginger and garlic and fry for a minute or so.

8. Add potatoes, onions and all the spices, except garam masala and mango powder.

9. Stir fry for a few minutes, reduce heat to low-medium and cook covered for 15 minutes or so. Potatoes and onions release some water during cooking, but not as much as green vegetables. You may need to add a couple of tablespoons of water, specially if potatoes are not fresh.

10. When potatoes are cooked, add garam masala and mango powder. Stir fry until all the water is evaporated and the potatoes and onions looks shiny with oil.

11. Transfer to a bowl and garnish with tomatoes (optional).

12. Serve hot with Chapatties and dal.