Preparation:
Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the turmeric and mash lightly with a large fork. It should still be quite chunky. Keep warm. Heat oil in a medium saucepan or skillet until hot.
Add ginger and fresh green chiles. Stir for 3 minutes. Add sliced onion, salt and remaining turmeric. Cook until onion is soft and transparent.
Add a few drops of water if mixture looks too dry. Add to potatoes and mix well. Add lemon juice. Serve warm.
Source: Sue Sista of "Sue's India Cuisine", San Jose and Mountain View |
