Dry Potato/ Dosa Aloo

INGREDIENTS:

Potato & Onions

For Tempering: Mustard Seeds (Rai/ Sarso), Jeera, Dhaniya Powder, turmeric, salt, red chilli powder, kadi patta

METHOD:

Boil potato in cooker (dipped with equal water as potato or just half dipped in water). Give 2–3 whistles. Let the steam settle. Peel and cut potatoes in cubes and keep aside.

In a pan put olive oil (or any oil) add onion (chopped long and slim). When they turn pinkish add mustard seeds (let it splutter). Further ass jeera, dhaniya powder, haldi, salt, red chilli powder and kadi patta. Mix it and add boiled potates to it. Check for salt and spices. Its ready!