Ingredients –

12-15 Baby Potatoes, boiled & peeled

3 tsp Oil

1 tsp Jeera/Cumin seeds

½ tsp Mustard Seeds

2-4 Curry Leaves

1 tsp Ginger, grated

2 Green Chilies, slit

½ tsp Turmeric

½ tsp Red Chili Powder

Salt to taste

For Garnish –

Fresh Coriander, chopped

Method –

• Heat oil in a kadai, add mustard seeds and cumin seeds. When they splutter, add curry leaves, ginger and green chilies. Sauté for few seconds.
• Add turmeric, red chili powder and stir. Add potatoes and toss well.
• Add salt and mix well and cook for 2-4 minutes covered on medium flame.
• Garnish with chopped coriander and serve hot.