Name: Indian-spiced potato, fried egg & kasundi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.2 kilogram baby potatoes, halved; 1/4 cup vegetable oil or ghee; 2 teaspoon black mustard seeds; 1 onion, thinly sliced; 2 tablespoon peeled and finely chopped ginger; 1 long green chilli, finely chopped; 5 fresh curry leaves; 1 teaspoon cumin seeds; 1/4 teaspoon ground turmeric; 1 teaspoon ground coriander; 2 tablespoon water; 4 eggs; coriander leaves, thinly sliced green chilli and kasundi, to serve

Ingredients

1.2 kilogram baby potatoes, halved

1/4 cup vegetable oil or ghee

2 teaspoon black mustard seeds

1 onion, thinly sliced

2 tablespoon peeled and finely chopped ginger

1 long green chilli, finely chopped

5 fresh curry leaves

1 teaspoon cumin seeds

1/4 teaspoon ground turmeric

1 teaspoon ground coriander

2 tablespoon water

4 eggs

coriander leaves, thinly sliced green chilli and kasundi, to serve

Method

1.Cook potato in a saucepan of boiling salted water until tender (10-12 minutes), drain well and set aside to steam (5 minutes).

2.Heat 2 Tbsp oil in a frying pan over medium heat, add mustard seeds and cook until seeds pop (1 minute). Add onion, ginger and chilli, and cook until tender (5-6 minutes).

3.Add curry leaves and spices and cook until fragrant (1 minute). Add potato and water, cover, and simmer for 5 minutes. Season to taste and keep warm.

4.Meanwhile, heat half the remaining oil in a frying pan over medium-high heat, add 2 eggs and fry until cooked to your liking (3-4 minutes for just set), transfer to a plate (keep warm) and repeat with remaining oil and eggs.

5.Divide hot potato mixture among serving plates, top with a fried egg, scatter with coriander and chilli, season to taste and serve with kasundi.