Preparation / Directions:
Boil the potatoes in their skins and leave them to cool. Then peel and break them into a lumpy mash. If preferred, peel potatoes first and then boil.
Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden brown. Add the mashed potato. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt. Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble. Add half the cilantro leaves, stir, and cook for another 30 seconds.
Garnish the dish with the remaining cilantro leaves.
Recipe from Indian Lowfat Cooking - The Key to a Healthy and Exotic Diet, by Roshi Razzaq ISBN 1-55521-898-9
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