3 large potatoes
2 tablespoons brown mustard seeds
2 1/2 tablespoons cooking oil
1 1/2 chili powder
1 teaspoon turmeric powder
salt to taste
coriander for garnishing

Peel the potatoes and dice into bite sized pieces. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout.

When the potatoes are done rinse under cold water, making sure the potatoes do not break.

In a non-stick frying pan, heat up the oil. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid.

Lower the gas to the medium setting. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir. Ensure the powder mixture and seeds do not burn!

Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric.

Remove from the heat and garnish with coriander.

Note: It is recommended that a minute before removing the potatoes from the heat, the heat should be turned up and the potatoes allowed to become crispy; this adds more flavor.

Submitted by: shumi