This dish can be served as a side dish or with indian bread or dosa and chutney’s.
Makes enough for four serves as a side dish or two as a main.
Cube the potatoes in half inch pieces and put in pot to boil until just done. Set them aside to drain.
While the potatoes are cooking slice the onion thinly and get the other ingredients ready.
In a heavy bottomed pan add a tablespoon of the oil and the mustard seeds. Cook over a high heat with lid on until the mustard seeds stop popping.
Immediately add the onions and the rest of the oil. Saute for 2 minutes until the onions are starting to soften, then add the cumin seeds, tumeric, coriander and curry leaves. Cook for another minute.
Add the potatoes and 2 tablespoons of water. Stir through and season well with salt to taste. Turn the heat down to low, cover the pan with a lid and leave to cook for 5 minutes.