Preparation time: 15 mins | Cooking time: 45 mins
Crushed coriander seeds-½tsp
Curry leaves-2 sprigs
Chopped fresh coriander-1tbsp
Salt to taste
Boil the potatoes in salted water until soft but still firm. Remove from the skin and cut into small cubes.
Heat oil in a pan, then add the chilli flakes, cumin, fennel and coriander seeds and salt and fry for 2 mins. Add the sliced onion and fry until golden brown. Then add the potatoes, curry leaves and fresh coriander.
Cover and cook for 5-7 minutes over a low heat. Serve hot. This goes very well with curd rice.