1/8teaspoonhing(asafoetida) - about 2 to 3 pinches of hing
½teaspoonred chili powder
1teaspoondry mango powder(amchur) - alternative is lemon juice or dry pomegranate powder
2tablespoonchopped coriander leaves
salt as required
Boil or steam 3 medium sized potatoes (250 grams potatoes). When slightly hot or warm, peel and chop the potatoes.
Also finely chop ½ inch ginger and 1 green chilli. Keep aside.
Heat 1 tbsp oil in a pan or kadai. Add 2 tsp cumin and let them splutter.
Add ⅛ tsp asafoetida/hing. About 2 to 3 pinches of asafoetida.
Add the chopped potatoes and stir well.
Add all the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp dry mango powder/amchur and salt.
This recipe is a bit spicy. For a less spicy version, reduce the red chili powder to ¼ tsp. If you don’t have dry mango powder then add 1 tsp lime or lemon juice. You can also dried pomegranate seeds powder (anardana powder) instead of dry mango powder.