450 g/1 lb. potatoes, peeled and washed
3 tbsp. cooking oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
4 cloves garlic, peeled and crushed
1/4-1/2 tsp. chili powder
1/2 tsp. ground turmeric
1 tsp. salt or to taste

Cut the potatoes to the thickness of French fries, but half their length. In a wide, shallow non-stick or cast iron pan, heat the oil over medium heat. Add the mustard seeds and then the cumin. When the seeds start popping, add the garlic and allow it to turn lightly brown.

Remove the pan from the heat and add the chili powder and turmeric. Add the potatoes and place the pan back on heat. Stir and turn heat up to medium. Add the salt, stir and mix, cover the pan and cook for 3-4 minutes and stir again. Continue to do this until the potatoes are cooked and lightly browned. Remove from the heat.

Variation: Use cauliflower florets, cut into small pieces.