INGREDIENTS:
• 2 medium potatoes boiled, peeled and cut into 1 inch cubes
• 2 cups yoghurt whisked
• 1 pinch asafoetida
• 1 tsp coriander seeds
• 3 dried chillies
• 1-2 green chillies finely chopped
• 1 tbsp ginger finely chopped
• ¼ tsp red chilli powder for sprinkling
• ¼ tsp roasted cumin powder
• Salt to taste
• ¼ tsp dried mango powder
• 1 tsp mustard seeds
METHOD:
• Heat oil in a non-stick pan. Add asafetida , coriander seeds, mustard seeds, dried red chillies green chilies and ginger and sauté for a minute.
• Add potatoes, mix well and sauté till the potatoes are lightly browned.
• Add ¼ tsp red chilli powder, ¼ tsp roasted cumin powder and salt and mix well.
• Add salt to yoghurt, mix and keep aside.
• Transfer the potato mixture into a serving bowl.
• Add dried mango powder. 1 ½ cups yoghurt and mix well.
• Spread the remaining yoghurt on top.
• Sprinkle red chilli powder and roasted cumin powder and serve chilled.
