Ingredients:

• 1/2 teaspoon Ground cumin

• 1/2 teaspoon Ground coriander

• 1/4 teaspoon Ground turmeric

• 1/4 teaspoon Mango powder

• 2 tablespoons Vegetable oil

• 2 teaspoons Finely chopped fresh ginger

• 2 each Fresh red or green chilies, finely chopped

• 1 teaspoon Black mustard seeds

• 1 teaspoon Cumin seeds

• 1 large Sprig fresh curry leaves

OR

• 7 dried curry leaves

• Salt

• 4 Potatoes, diced

• 1 cup Water

• 4 large Tomatoes, finely chopped

Directions:

Place ground cumin, coriander, turmeric and mango powder in a small bowl and mix to combine. Set aside. Heat oil in a heavy-based saucepan, add ginger, chilies, mustard seed, cumin seeds, curry leaves and salt to taste, and cook over low heat, stirring for 2 minutes.

Add potatoes, mix well and cook for 10 minutes. Add water and cook, stirring occasionally, for 10 minutes or until potatoes are almost cooked. Add tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes are pulpy. Stir in spice mixture and cook for 2 minutes longer.