Himachal Auriya Potato Tangy Mustard Amchur Pahadi Preparation

Ingredients

• 4 medium potatoes — boiled, peeled and cut into 2 cm pieces
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 2 dried red chillies
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp amchur (dried mango powder)
• 1/4 tsp red chilli powder
• Salt to taste
• Fresh coriander

Method

1. Boil potatoes until just cooked — do not over-boil to mushiness. Peel and cut into 2 cm pieces.
2. Heat 3 tbsp mustard oil to smoking in a pan.
3. Reduce to medium. Add cumin — sizzle. Add asafoetida and dried red chillies.
4. Add boiled potato pieces. Add turmeric and coriander powder. Toss to coat.
5. Cook on medium-high for 5 to 6 minutes tossing regularly until potatoes develop golden spots.
6. Reduce to low. Add amchur and red chilli powder.
7. Toss well. Cook 2 to 3 minutes more.
8. Season with salt. The auriya should be quite sour — this is its defining character.
9. Garnish with fresh coriander.