Bombay Stir Fried Potatoes (4)
Ingredients
Instructions
  1. Peel the boiled potatoes and roughly crush them. Set aside.
  2. Put the garlic, cumin seeds, curry leaves and green chillies in a pestle and mortar and pound to a coarse paste. Set aside.
  3. Heat the oil in a heavy based non stick saucepan 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, stirring well.
  4. Season to taste then cover and cook for 1-2 minutes. Turn off the heat, squeeze over the lemon juice and garnish with the fresh coriander.
  5. SErve with puris, dal and a pickle of your choice.