and cut into chunks
groundnut oil
black mustard seeds: ½ tsp
cumin seeds: ½ tsp
garlic: 1 clove, crushed
ginger: a small chunk, finely grated
tomato: 1, roughly chopped
mild chilli powder: 1 tsp
turmeric: ½ tsp
eggs: 2-4, fried to serve
roti to serve
natural yoghurt: to serve
SALSA
green chilli: 1, diced
red onion: ½, finely diced
tomatoes: 2, diced
• Put the potatoes into boiling water and cook,until just bordering on tender (err on the side of underdone as you’ll be cooking them further), then drain really well.
• Heat 2 tbsp of oil in a frying pan and add the seeds. Let them cook and start to pop then add the garlic, ginger, tomato and the rest of the spices. Add the potatoes, season really well and cook for another 5-7 minutes stirring so they take up all the flavour.
• Mix the salsa ingredients together. Serve the potatoes topped with 1 or 2 eggs depending on how hungry you are. Spoon over the salsa and serve some yoghurt and roti on the side