Ingredients
4
medium-sized potatoes, unpeeled
2
medium sized onions, finely chopped
3/4
inch cube of fresh ginger root, very finely chopped
1/2
tsp of black mustard seeds
1/4
tsp of ground turmeric
Directions
1.
Boil the potatoes until they're tender, then set them aside to cool.
2.
Heat the oil in a large frying pan. When it's fairly hot, throw in the black mustard seeds and stir until the seeds start to pop.
3.
Turn down the heat, throw in the onions, and fry them, stirring continuously, for about five minutes or until they're translucent. You don't want them to brown, so watch the heat and keep them moving.
4.
When the onions are translucent, add one cup of water, throw in the ginger, the turmeric, and about half of the salt, and stir well. Turn the heat down a little more. The ginger needs to 'cook in' for about two minutes.
6.
Peel the potatoes (the peel should just pull off easily) and cut them into quarters, then throw them into the pan. Stir carefully, reduce the heat to medium-low, cover the pan, and allow to cook for about five minutes, stirring occasionally. If the mixture looks like it's drying out, add more water.
7.
After five minutes, use a blunt-edged utensil such as a spoon to break up the potatoes into smaller pieces. Stir, cover again, and cook for a further three or four minutes, again making sure that the mixture doesn't stick.
8.
By this time, the dish should consist of potatoes in a very thick sauce. Add more salt to taste if required, and stir once. If you've added too much water and the sauce is thin, just turn up the heat and keep stirring until the water evaporates and the sauce thickens. And that's it.
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