½ cup olive oil
1 tsp mustard seeds
1 tsp asafoetida
3 Agria potatoes, thinly sliced
1 tsp turmeric
2 tsp chilli powder
½ tsp salt
¼ cup crushed peanuts
fresh coriander leaves, to garnish
Ingredients provided by:
Heat oil in a frying pan or wok. Add mustard seeds and cook until they pop, being careful not to burn them.
Add the asafoetida and as it dissolves, add the potatoes. Fry potatoes, stirring, so they don’t catch on the pan. Add turmeric, chilli powder and salt. Stir to combine then cover the pan and continue to cook the potatoes until they’re soft.
To serve, sprinkle over the crushed peanuts and fresh coriander.
Wine match; 2018 Koha Pinot Gris