Preparation:
Boil the potatoes, then peel and dice. Finely chop the onions.
Heat the ghee (clarified butter) or peanut oil in a medium-size skillet; fry the mustard seeds until they pop. Add the onions, reduce heat and continue frying until they are soft and browned. Add the tumeric and chili powder to the skillet; stir. Then add the potatoes, sprinkle with salt and gently toss the skillet ingredients until mixed together.
Can be served hot or cold. |
