Vegetable dish, served as starter, snacks or accompaniment of main course

Indian

Ground cumin - 0.5 teaspoon

Ground coriander - 0.5 teaspoon

Ground turmeric - - 0.25 teaspoon

Mango powder - 0.25 teaspoon

Vegetable oil - 2 Tablespoons

Ginger - teaspoons, finely chopped

Red or Green chilies - 2, finely chopped

Black mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Fresh curry leaves - 1 large sprig OR Dried curry leaves - 6-8

Salt - to taste

Potatoes - 4, diced

Water - 1 cup

Tomatoes - 4 large, finely chopped

Mix all ingredients in a small bowl. Set aside. Heat oil in a heavy-based saucepan, add ginger, chilies, mustard seed, cumin seeds, curry leaves and salt to taste. 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. This should be served hot, especially as an accompaniment with Indian pulses items.

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