|Green chilies||5 Gram|
|Mustard seeds||1 Pinch|
1. Peel potatoes and cut into quarters.
2. Slice onions and green chillies.
3. Heat fat. Saute onions, green chillies and potatoes. Add turmeric and continue frying for a few minutes.
4. Add chopped tomatoes, salt and enough water to cook potatoes.
5. When potatoes are soft and gravy is thick remove and temper with mustard seeds and curry leaves fried in oil.
6. Serve hot with puries or as a vegetable.