• Potato - 500g or 3 medium
• Oil - 2 tblsp + 1 tblsp for frying
• Black mustard seeds - ½ tsp
• Curry leaves - 5-6
• Onion - 1 small
• Tomato - 1
• Coriander leaves chopped - ½ tblsp for garnishing
• Salt - to taste

Spice powders:

• Turmeric powder - 1/8 tsp
• Chilli powder - 1 for medium spicy or 2 tsp for very spicy

1. Wash the potatoes and cut them into half each.
2. Chop the onion, tomatoes and coriander leaves.
3. ** Boil the potatoes in water, salt and half of turmeric powder in a pressure cooker for about 3-4 whistles. Open the lid when the pressure is gone.
4. Peel and cut the potatoes when they are cold enough.
5. Heat a frying pan on the stove and add oil.
6. When the oil is hot enough, add mustard seeds and curry leaves. Fry for a min.
7. Add the chopped onion and tomatoes. Fry for about 3-4 minutes.
8. Add the chopped potatoes, turmeric powder, chilli powder and salt. Fry for about 2-3 minutes.
9. If the potatoes are not soft enough, add ½ a cup of water and stir well. Cook for about 5-6 mins. If the potatoes are already cooked well, just sprinkle some water for all the ingredients to get mixed and proceed to the next step.
10. Add 1 tablespoon of oil and stirfry for further 7-8 minutes to make them crispier.
11. Stir it few times to avoid the burning of potatoes at the bottom of the pan.
12. Serve them in a serving dish when they are ready.
13. Garnish with coriander leaves.