This one came from 'Laldi' my great-grandmother.
Ingredients
Potato - 2 large one (about 300 gms), Chopped into small cubes
Kalonji (Nigella seeds) - 1/2 teaspoon
Onion - 1 medium one diced fine
Green chillies - 2/3 sliced
Haldi (Tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - as per taste
Vegetable oil/ Ghee (clarified butter) - 1 tablespoon
Mustard oil - 1 teaspoon
Water - 1 cup (approx 100ml)
Method
Heat the oil/ ghee in a wok (karahi), reduce the heat and add the kalonji, green chilly and onion. Stir fry for 2 minutes. Add the potatoes and stir fry for 2 minutes.
Mix the salt, turmeric & red chilly in water and add the the wok. Stir to enure it is mixed well
Cover cooked on low heat for 10 - 12 minutes (till the potatoes are done). Stir occasionally. Cook without the lid till most of the liquid is dry. Add the mustard oil and mix well just before you take it off the heat.
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