4 medium size potatoes – peeled
4 green hot chilies (small hot peppers) – slit in the middle
3 medium size garlic cloves – minced
1/4 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/4 teaspoon turmeric
1/8 teaspoon asafetida (optional)
4 Tablespoon vegetable oil
1/2 teaspoon Salt or according to your taste.
Cut potatoes, lengthwise into 4 parts [two hales, then again 2 halves)
and slice them (not length wise) into 1/8 inch thick slices.
Heat oil over medium heat for a minute or till hot.
Add cumin seeds, black mustard seeds, turmeric, asafetida to the oil. Give a good stir.
(Cover the pot when above seeds start to sizzle to avoid seeds from popping out of the pot).
As above seeds are sizzling, add garlic, then chilies and stir the ingredients.
Add potatoes, stir and mix them well. Cover the pot.
Continue heating the ingredients for 6/7 minutes over the medium heat.
Lower the heat to low and heat the ingredients for another 2 minutes or till the potato is tender.
Stir occasionally to avoid ingredients from burning.
When potatoes are tender, add salt. Stir and mix the ingredient well.
Serve with Chapaties (flat bread) and Rice & Daal.