Ingredients:


2 tbsp vegetable oil

1 tsp mustard seeds

4 whole dried chillie

3 garlic cloves, crushed (1/2 tsp garlic paste)

1/2 kg (1 pound) baby potatoes, peeled and quartered

1/2 tsp turmeric powder

8 to 10 fresh curry leaves

2 tbsp minced cilantro

salt to taste



Method:


In a large lidded skillet, heat the oil over medium heat. When the oil begins to shimmer, add the mustard seeds. When the seeds begin to crackle, add the red chillies.

Add the garlic and potatoes and sauté for about 3 to 4 minutes.

Add the turmeric and mix well. Add the curry leaves and cilantro and cook foe another minute.

Add the salt to taste and about 2 tbsps of water. Cover and cook over low heat until the potatoes are tender, 12 to 15 minutes.

Serve hot. This recipe serves 4.