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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.