Potato Bhujia (A Favorite From India)
|Mustard seeds||1⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Green chilli||1 , chopped (fresh or pickled)|
|Ginger||1⁄2 Teaspoon, grated|
|Turmeric powder||1⁄2 Teaspoon|
|Potatoes||4 Large, cubed|
|Tomato||1 Medium, chopped|
Fry mustard seeds in hot oil until they crackle.
Add onions and saute' until golden brown.
Add chili pepper, ginger and turmeric and fry for 1 or 2 minutes.
Put in potatoes and stir well.
Add water occasionally to prevent sticking and to form a thick sauce.
Simmer until potatoes are tender.
Add tomatoes and salt and cook another 5 to 10 minutes.
Serve hot with chappatis and your favorite curry.