Batatyachya Kachrya

Ingredients 

• 6 medium potatoes
• ½ teaspoon mustard seeds
• 3 tablespoons oil
• ½ teaspoon cumin seeds
• A pinch of asafoetida
• Salt to taste
• ½ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• 4 tablespoons chopped fresh coriander 

Method

1. Peel the potatoes, quarter lengthwise, and then cut into thin slices.
2. Heat the oil in a deep non-stick kadai. Add the mustard seeds and as they begin to splutter, add the cumin seeds. As they begin to change colour, add the asafoetida and potatoes and mix well.
3. Add the turmeric powder and chilli powder and mix well. Sprinkle a little water and cover the kadai. Cook on medium-low heat, stirring occasionally, till done.
4. Add the chopped coriander and mix well.
5. Serve hot.