Ingredients:
1 ½ cup curd
500 g small potatoes (or cubed if larger)
½ teaspoon methi seeds
½ teaspoon jeera ( cumin )
½ teaspoon kalonji or kala jeera ( nigella )
½ teaspoon saunf ( aniseed)
1 ½ teaspoon oil
1 teaspoon mustard seeds
Salt to taste
A handful of curry leaves
Method
1. Hang curd in muslin to drain off moisture.
2. Boil potatoes and peel when cool. Meanwhile, roughly pound methi, kalonji and saunf.
3. Heat oil and add mustard. Add pounded spices; when they start to splutter, add potatoes, salt, curd and curry leaves. Stir well, cover and simmer for 15- 20 minutes. Serve with puris/ chapattis/rotis with green chillies if liked.
Nimble Restaurant 