Bombay potatoes

• 6 medium sized potatoes, peeled & cut into 1 inch cubes.
• 1 teaspoon of mustard seeds.
• 1 large chili, finely chopped.
• 1/2 teaspoon ground turmeric.
• 1/2 teaspoon garam masala.
• 3 tablespoons cooking oil.
• 3 tomatoes, roughly chopped (optional).
• 1/4 cup of fresh coriander, chopped.
• Salt to taste.

Method:

• Place potatoes in a pan of cold, salted water & bring to the boil.
• Reduce heat, cover & simmer for 10-15 minutes until tender.
• Remove from heat & strain into a colander.
• Heat a small amount of oil over medium heat & then add the mustard seeds, they should quickly start to pop. When this happens, add the chili, garam masala, turmeric & salt (to taste).
• Add the & mix well (be careful not to break up the potatoes into a mush), so that the potatoes are covered in the seeds/spices. Continue to cook over a medium heat until the potatoes become crisp on the outside.
• Stir in tomatoes (optional).
• Garnish with fresh coriander.