700g peeled potatoes
1 tsp haldi
1 tsp nigella seeds
½ cup finely chopped fresh coriander leaves
2 finely sliced green chillies
3 tbsp lemon or mango pickle
salt to taste
Cut the potatoes into 12mm (½”) cubes and cook them in only a little water with salt, haldi and nigella seeds.
When the potatoes are almost cooked mix in the fresh coriander and green chilies.
Cut any large pieces of lemon or mango in the pickle and mix it with the potatoes for at least a minute or before taking them off the heat to serve.