Aloo Bhajji (Dry Fried Potatoes)

1. 1

   Cut the potatoes into small pieces, ideally into thinnish flakes thicker in the middle than the edges.

2. 2

   Cut the green chilies lengthwise but don't discard seeds unless you prefer mild curries.

3. 3

   Heat oil in frying pan; drop in chilies, asafoetida and mustard seed and continue to heat until they pop (a few seconds normally).

4. 4

   Add potatoes, coconut, lemon juice, turmeric, salt and water.

5. 5

   Cover and cook over a low flame, shaking to prevent sticking, until potatoes are tender and all the water is absorbed, approximately 30 minutes.

* Per serving · 4 servings · Values may vary.