Ingredients (use vegan versions):
- 5 medium potatoes, boiled and diced
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- fresh ginger, finely chopped (to taste)
- 1 tablespoon cumin seeds
- 1 tablespoon tumeric powder
- 1 teaspoon amchur powder
- cayenne pepper (to taste)
- 2 tablespoon lemon juice
- 1 jalepeno pepper, diced
Directions:
Saute cumin seeds in oil over medium heat for 30 seconds
or until browned. Add the potatoes and stir until the
seeds are about evenly distributed over the potatoes. Add
the ginger, tumeric, and cayenne pepper. You can vary the
amount of cayenne pepper to suit your taste. Stir
frequently, adding the tomatoes and onions. Continue
stirring, and add the the amchur powder and jalepeno pepper.
For a more mild version, it is possible to omit the pepper.
Add the lemon juice while stirring. Cook for about 2
minutes more and serve hot.
Serves: 4-6
Preparation time: 30 mins
vegetables
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