- 3 medium potatoes, boiled and peeled
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 1 teaspoon cumin seeds
- 1 inch ginger root, peeled and chopped
- 1-2 teaspoons uncooked mustard oil or vegetable oil
- 2-3 whole dried red chile
- Salt to taste
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In a bowl mash the potatoes and set aside.
Heat 2 tablespoons of oil in a ladle or a small saucepan. Add the cumin seeds, onion and cloves. |
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When cumin begins to splutter transfer the content of ladle to the mashed potatoes. |
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Roast the dried red chile over slow fire – Hold the chile using a tong and then hold it over an open flame for just a second. |
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Crush the roasted dry chile onto the mashed potato. Add the salt, and the uncooked mustard oil to the potato mixture. Mix well. Garnish with cilantro leaves before serving. |
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