4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1/2 tsp ginger garlic paste
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli powder (adjust according to your choice)
1 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
Heat oil in a cooking vessel and add the mustard seeds and let them pop. Now add red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.
Now add ginger garlic paste, the green chillis and all the powders. Combine
Add the tomatoes and stir fry till the oil separates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove the lid and cook further for another 3-4 minutes stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency. Turn off heat.
Garnish with chopped coriander leaves.