3 medium potatoes, diced small
1 tsp whole mustard seeds
1 tsp red chilli powder, or to taste
½ tsp turmeric powder
4-5 curry leaves
A little oil
Water to cook.
A handful of coriander leaves, chopped fine
Heat oil in a kadhai and splutter the mustard seeds and curry leaves.
Add the turmeric powder and stir well.
Add the potato cubes and keep stirring so that the potato does not stick.
When half done, add the chilli powder and salt.
Sprinkle a little water and cover with a hollow plate.
Add water in the hollow of the plate and cook under steam on low flame.
Remove the plate when done, and mix in the coriander leaves.
Serve hot with dosa or chapatti.