Special Diet

  • 1 tablespoon groundnut oil
  • 1–2 teaspoons black mustard seeds
  • 1 teaspoon chilli powder or paprika
  • 4 teaspoons cumin seeds
  • 8–10 curry leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 500 g (1 lb) potatoes, peeled, boiled and cut into 2.5 cm (1 in) cubes
  • 6 tablespoons chopped coriander leaves
  • 4 tablespoons lemon juice
  • salt and pepper

Heat the oil in a large nonstick wok or frying pan over a medium-high heat. Add the mustard seeds, chilli powder, cumin seeds and curry leaves. Stir-fry for 1–2 minutes until fragrant.

Add the ground spices and potatoes. Season to taste and stir-fry briskly over a high heat for 4–5 minutes. Remove from the heat and stir in the coriander. Squeeze over the lemon juice just before serving.

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