Ingredients:
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Ground coriander
1/4 Teaspoon(s) Ground turmeric
1/4 Teaspoon(s) Mango powder
2 Tablespoon(s) Vegetable oil
2 Teaspoon(s) Finely chopped fresh ginger
2 Fresh red chilies, chopped
1 Teaspoon(s) Black mustard seeds
1 Teaspoon(s) Cumin seeds
1 large Sprig fresh curry leaves
4 Potatoes, diced
1 Cup(s) Water
4 large Tomatoes, finely chopped |
Directions: in a small bowl and mix to combine. Set aside. Heat oil in a heavy-based
saucepan, add ginger, chilies, mustard seed, cumin seeds, curry leaves and
salt to taste, and cook over low heat, stirring for 2 minutes. Add
potatoes, mix well and cook for 10 minutes. Add water and cook, stirring
occasionally, for 10 minutes or until potatoes are almost cooked. Add
tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes
are pulpy. Stir in spice mixture and cook for 2 minutes longer. Serves 6
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