Lemony Potato Curry

Peel and chop the potatoes and onion. Cut green chilies length wise, remove the seeds (if you want it mild) and chop them.

Heat the oil in a deep sauté pan over medium heat. Add mustard seeds and cumin seeds. Once the mustard starts to splutter, add the green chilies followed by onions and fry for a couple of minutes until the onions become transparent. Then add the turmeric, salt and potatoes, and mix well. Add half cup of water and let the potatoes simmer in it on medium heat. Once the water starts to dry out, add another half cup of water. Keep doing this until the potatoes are fork tender and done and there is a thick starchy sauce clinging to the potatoes. You may need more water.

Then add the lemon juice and cilantro and mix well. Remove from heat. Serve hot with chapatti or puri.

Note: you can add some fresh/frozen peas along with the potatoes if you want to make it more nutritious.