Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 700 gpotatoes, peeled and cut into 3 cm chunks
- 1500 mlwater
- 2 tbspneutral oil
- ½ tspblack mustard seeds
- 100 gred onion, thinly sliced
- 1 eachgreen chili, finely chopped
- ¾ tspsalt
- 15 gcilantro, chopped
Make it
- Cover the potatoes with the measured water in a saucepan. Bring to a boil and simmer for 15–20 minutes, until a knife slides through easily. Drain well.
- While they cook, heat the oil in a small skillet over medium heat. Add mustard seeds and let them begin to pop, then add onion and chili.
- Cook for 6–8 minutes, stirring, until the onion is soft with lightly golden edges. Take the skillet off the heat.
- Mash the warm potatoes with salt. Fold in the onion, chili and all their seasoned oil, followed by the cilantro. Serve as a side.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.