Ingredients

• 500 gm. new potatoes, cut into halves. Very tiny ones can be left whole.

• 3-4 dry Bari Most people buy them ready-made. They come in different sizes and often need to be broken up

• 3 tbsp. cooking oil

• 1 tsp. cumin seeds (you can add a couple of bay leaves, a cinnamon stick and 2 whole cardamoms)

• A pinch of asafoetida or hing powder

• 1 medium onion, peeled and finely chopped

• 1/2 inch piece of ginger, peeled and grated

• Garlic is optional, I usually don't add any

• 1/2 tsp. turmeric powder

• 1 tsp. of coriander powder

• 1/2 tsp. of chilli powder (according to taste)

• Approximately 1 tsp. fresh lemon/lime juice

• A bunch of coriander leaves (optional), chopped finely

Instructions

1. If large, break baries into small pieces by wrapping them in a towel and gently hitting with a rolling pin.

2. Heat oil in a karahi or wok.

3. Add broken up baries and stir fry for a minutes or too, until browned. Lift out and keep aside.

4. Add cumin seeds (cardamom, bay leaves, cinnamon, if used) and asafoetida powder to the remaining oil. Allow the seeds to splutter.

5. Add ginger. Fry till ginger begins to turn brown. This only takes a minute or less.

6. Add all the ground spices and salt. Give a quick stir to release flavours.

7. Add potatoes and baries. Stir fry for a few minutes, until all potatoes are well coated with spices.

8. Add a little water, just enough to cook the potatoes.

9. Bring to simmer and cook covered, until potatoes are cooked, stirring gently from time to time.

10. Add garam masala. Squeeze in lemon juice, Stir it in. Turn heat off.

11. Leave it covered.

12. To serve, heat well, sprinkle chopped coriander leaves.

13. Serve with freshly made Chapatties, a dal of choice or simply with Plain Paratha

Notes

• You can add one thinly sliced onion to this dish. Add at step 5