Potato Sukhi Bhaji

Ingredients:

3 - potatoes, large (boiled and peeled)
1 tsp - lime juice (or to taste)
2 tbsp - oil
½ tsp - mustard seeds
½ tsp - cumin seeds
pinch - asofoetida (hing)
½ cup - peanuts, coarsely ground
1 tbsp - sesame seeds
1/2 tsp - turmeric
1 to 2 - green chili (to taste), finely chopped
1 sprig - curry leaves
5 sprigs - cilantro leaves, chopped for garnishing
salt to taste


Method:
1. Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
3. Heat Oil in a medium non-stick pan.
4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
5. Add Asofoetida, Peanuts and Sesame Seeds.
6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 minutes, stirring occasionally.
9. Garnish with chopped Cilantro Leaves

Tips:

1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.