Dhania Pudinawale Aloo ( coriander & mint flavoured potatoes)

Thoroughly rinse the skin of medium round potatoes to take of all mud & dirt. Now cut the potato with the skin in roundels not too thick or too thin ( u may choose to skin the potato & cut too but keeping the skin on prevents breakage & helps the potatoes to retain shape during stirring ) If the potato is huge cut the roundels into semi circles like i have.

Smear turmeric powder & salt on the potatoes

In a deep kadhai take some oil, drop in the potatoes & shallow fry till lightly browned & cooked Since the potatoes are sliced it doesnt take too long Drain on a kitchen towel, keep aside

In the same wok add a little more oil, add cumin seeds Once they splutter add a pinch asafetida.

Add in some ginger green chilly paste, saute till rawness goes Now add in roughly chopped mint & coriander leaves more of coriander & less mint (mint has a strong flavour so little will suffice) When they wilt add the potatoes, give a quick stir.

Add in spice powders - kashmiri chilly, cumin-coriander powders Adjust salt , stir well & sprinkle some water with hands so that the spices coat the potatoes well.

Cook covered for a min, lastly sprinkle some lime juice or amchur powder & switch off flame. Enjoy hot with rotis or dal-rice!