When the cumin seeds splutter, add the slit green chilies and curry leaves.
On a low flame for a minute, add the dry masalas and salt to taste.
Add the potatoes and mix well.
Keep it covered for 2-3 minutes on a low flame.
Switch off the gas.
Sprinkle finely chopped coriander leaves.
Serve with hot purees or parathas.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.