Sukhe Aloo

Ingredients 

• 5 potatoes,  boiled, peeled and cut into 1 inch pieces
• 2 tablespoons oil
• 2 teaspoons cumin seeds
• 4-5 black peppercorns
• 3 green chillies, slit
• Salt to taste
• 1/4 teaspoon black salt (kala namak)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Roast one teaspoon of cumin seeds in a pan. Add black peppercorns and continue to roast till a nice aroma is given out.
2. Heat ghee in a kadai and add the remaining cumin seeds and green chillies.
3. When the cumin seeds begin to change colour add the potato pieces and mix.
4. Pound the roasted cumin seeds and black peppercorns in a mortar with a pestle.
5. Add salt, black salt, some of the pounded masala, lemon juice and coriander leaves to the potato mixture and mix.
6. Add the remaining pounded masala and sprinkle some water. Cover and cook on low heat for two to three minutes. Serve hot.