Nani’s Station Potatoes

Serve with Pooris

• 2 Idaho potatoes (or white, thin skinned)
• 2 large plum or vine tomatoes- chopped
• 1 tsp cumin seeds
• I tbsp olive oil
• 1 tsp fenugreek seeds (optional)
• 1/4 tsp Aestofida (optional)
• Salt
• Red chilli powder 1 tsp
• turmeric 1/2 tsp
• cilantro
• 3 green chillies

Method

1. Boil the potatoes and crush them with your hand (not mash, not cut). Has to look uneven
2. Soak the fenugreek seeds for 20 mins, crush them in a mortar
3. Heat oil in a saucepan or wok. Add the cumin seeds. Add fenugreek seeds and aestofida. When spluttering, add the chopped tomatoes.
4. let it mesh up, add the turmeric, salt and red chili powder and cook on low heat until its somewhat consistent
5. Add green chillies
6. Throw in the crushed potatoes, add hot water to cover the potatoes (a little over) and let it boil for a few minutes.
7. Taste to check. If the potatoes are not sour enough, add a little lime juice or Amchur. If not spicy enough, add some more green chilli
8. Garnish with cilantro