Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Potatoes; (1lb) |
| 1 teaspoon | Black mustard seeds |
| 1 teaspoon | Cumin seeds |
| ¼ teaspoon | Turmeric powder |
| ½ teaspoon | Grated ginger |
| 1 \N | Diced green chilli |
| ¾ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 teaspoon | Lemon juice |
| 5 tablespoons | Peanuts; (2 oz) |
| 1 tablespoon | Coriander leaves |
| 2 tablespoons | Vegetable oil |
Heat the oil in a frying pan or shallow pan which has a lid. Pop the mustard and cumin seeds. Add the potatoes, turmeric powder, green chilli, ginger, salt and sugar. Stir, cover and cook at medium heat for 12-15 minutes.
Add the peanuts, lemon juice and half the coriander leaves. Stir, lower the heat, cover and continue cooking for 2-3 minutes. Turn off the heat. Fold in the remainder of the peanuts.
Serve garnished with the remainder of the coriander leaves. This dish can also be garnished with 1 tbsp of desiccated coconut if you so wish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.