A delightfully spicy and tangy recipe with the potatoes done in the right consistency. The spice mix (achari masala) is available at most Indian stores, but I love the freshness of the homemade mix (the recipe I’ll share soon as a separate post).

You need –

• Potatoes – 3 medium size. Cubed
• Turmeric powder – 1/4 teaspoon
• Onion – 1, finely sliced
• Ginger – grated, 2 teaspoons
• Garlic – 3 large pods, grated
• Green chili – 2, slit
• Achari masala (pickling spice mix) – 2 teaspoons or to taste
• White vinegar – 1 teaspoon
• Mustard seeds – ½ teaspoon
• Dried chilies – 2-3
• Salt to taste
• Mustard oil – a required
• Fresh coriander leaves – to garnish

How to –

Boil the potatoes with ¼ teaspoon of turmeric till about 80% done. Once done drain and set aside.

Heat about a tablespoon of oil a heavy bottom pan, Add the mustard seeds, dried chili and allow to splatter. Add the onion and cook till translucent.

Add the ginger-garlic paste, green chilies and cook till the raw smell is gone. Add the achari mix and sauté for a minute. Add the vinegar and mix.

Tip in the potatoes, salt to taste and stir fry for about 5 mins or till done.

Garnish with chopped fresh coriander leaves and serve with rice and curry or roti.

Notes –

• This is a very spicy dish so please alter the recipe to suit your taste.
• Do not overcook the potatoes. Stir fry till they just start to brown.
• You can use baby potatoes too