Another recipe in the quest to try all of the potato recipes. This was very easy, but the original recipe didn’t make much, so I scaled it up.
INGREDIENTS:
- 4 tbsp vegetable oil, such as rapeseed oil
- 2 tsp mustard seeds
- 450g potatoes, peeled and diced into 1cm dice (I used Charlotte potatoes)
- 450g aubergine, cut into 1cm dice.
- 2 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp salt
- fresh coriander leaf to garnish
METHOD:
- In a large frying pan, heat the oil over a high heat and then put in the mustard seeds and stil. When they pop add the potatoes and aubergine, stir to mix and add all the other spices and salt. Continue to stir and mix for a minute or so, ensuring that the spices are evenly dispersed.
- Add 200ml water, bring it to the boil and then turn the heat down to a simmer. Cover and cook for 15 minutes. It is worth stirring just before the end to ensure it isn’t sticking.
Serve as part of a larger meal, in small bowls.