A lightly seasoned potato dish spiced with pungent chili and garnished with freshly chopped coriander. This versatile dish can be served as a main dish or a side accompaniment to a vegetarian meal.


  • 3 large potatoes
  • Oil
  • Salt to taste
  • A pinch each of mustard seed, cumin(jeera) and fennel(soomph)
  • 1 Sprig each of curry leaf and thyme
  • 2 mint leaves
  • 3 sprigs spring onion, chopped
  • ½ onion, finely sliced
  • 1/2 onion, grated
  • 2 dried red chillies
  • 1 garlic clove,sliced
  • ½ teaspoon of ginger and garlic paste
  • A pinch of turmeric, chilli powder, coriander(dhania) and cumin(jeera) powder
  • 3 tablespoons of water


  1. Add oil into a pot and heat.
  2.  Stir in onions, spring onions, thyme, curry leaves, mint, mustard seeds, cumin seeds, fennel seeds, and dried chilli.
  3.  Simmer until the onions turn a light brown colour.
  4.  Add in the turmeric, chilli powder, coriander and cumin powder.
  5.  Stir the onion mixture for a few seconds before adding in the garlic clove and the ginger and garlic paste.
  6.  The potatoes can be added in along with the salt.
  7.  Allow to fry.
  8. Stir in the tomatoes and cook covered.
  9.  Stir the potatoes occasionally adding water if the potatoes begin to stick to the base of the  pan.
  10.  Cook until the potatoes are soft.
  11.  Remove from heat and garnish with freshly chopped coriander(dhania).

Variations: The potatoes can be substituted for bitter gourd(kerala), lady’s finger(okri/bindhi), green beans, lamb/beef mince.