700g1 lb 9 oz floury potatoes, such as roosters, boiled and cooled
8garlic cloves
1tspcumin seeds
10-12curry leaves
3green bird’s-eye chillies
3tbspvegetable oil
pinchof asafoetida
1tspground turmeric
1tspsugar
salt, to taste
juice of ½ lemon
chopped coriander, cilantro, to garnish
Instructions
Peel the boiled potatoes and roughly crush them. Set aside.
Put the garlic, cumin seeds, curry leaves and green chillies in a pestle and mortar and pound the mix to a coarse paste – the rougher the better! Set aside.
Heat the oil in a heavy-based, non-stick saucepan or kadhai, over a medium heat. Add the garlic and spice paste along with the asafoetida and fry for a few seconds, stirring well. Reduce the heat to low and add the turmeric, sugar and crushed potatoes, mixing well.
Season to taste, then cover and cook for 1–2 minutes.
Turn off the heat, squeeze over the lemon juice and garnish with fresh coriander.
Serve with puris, dal and a pickle of your choice.