Bombay Potatoes
By: Anonymous
Published: Sunday, January 3, 2010 - 5:17am

Ingredients




3 large potatoes
2 tablespoons brown mustard seeds
2 1/2 tablespoons cooking oil
1 1/2 chili powder
1 teaspoon turmeric powder
salt to taste
coriander leaf for garnishing

Preparation

1 Peel the potatoes and dice into bite sized pieces. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout. 2 When the potatoes are done rinse under cold water, making sure the potatoes do not break. 3 In a non-stick frying pan, heat up the oil. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid. 4 Lower the gas to the medium setting. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir. Ensure the powder mixture and seeds do not burn! 5 Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric. 6 Remove from the heat and garnish with coriander.

About


Note: It is recommended that a minute before removing the potatoes from the heat, the heat should be turned up and the potatoes allowed to become crispy; this adds more flavor.