This is a low fat, no gravy curry. Fast to prepare and open to other side dishes.

  • 4-5  potatoes, boiled and peeled
  • 1 teaspoon red chillie powder
  • 6-7 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon vegetable oil
  • ¼ tsp Turmeric
  • Pinch of salt
  • Pinch of Asafoetida powder
  1. Submerge potatoes in a pot of cold water and bring to the boil. Boil for approximately 10 minutes. Drain the hot water from the potatoes and allow to cool until manageable.
  2. Peel the potatoes. Cut into 2.5 cm (1-in) cubes.
  3. In a frying pan, heat one tablespoon of oil.
  4. When the oil is hot, add the mustard seeds until they start to splutter, then add the curry leaves, asafoetida powder, and salt.
  5. Add the cut potatoes to the seasoning and stir. Add the ¼ tsp turmeric and 1 teaspoon chillie powder.
  6. Let the potatoes cook on low heat until browned. Stir occasionally.