- 6 Carisma potatoes, washed unpeeled
- 3 green chilies
- 6 curry leaves
- Pinch of turmeric
- 1/2 teaspoon of mustard seeds
- 2 tablespoon of olive oil
Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.
Heat olive oil in a deep frying pan over medium heat. Add mustard seeds; cook and stir until they start to crackle, about 2 minutes.
Stir in turmeric, curry leaves and chilies. Heat until fragrant.
Add potatoes to the pan. Cook and stir until they are coated with the seasoning. Cover with a lid and leave for about 2 minutes or until potatoes start to brown.
Depending on your cooking method and technique the level of RI may vary.