Aaloo Subzi ( Gujarati Style)

          Potato has a very important place in North Indian cuisine. Their everyday meal usually consists of at least one potato dish like potato curry, Aaloo paratha etc. Gujarati cuisine mainly consists of vegetarian food most of which exhibits a distinctive sweet, salty and spicy flavor. This is one such dish.

INGREDIENTS
Potato                                         - 3 Big, peeled,boiled with salt & diced
Oil (Preferably peanut oil)            - 3 Tbsp
Mustard seeds                             - 1 tsp
Cumin seeds                                - 1 tsp
Chilli powder                               - 2 tsp
Turmeric powder                         - 1/2 tsp
Coriander powder                       - 2 tsp
Dried Red Chillies                        - 2
Curry leaves                                - 1-2 twigs
Asafoetida                                   - 1/4 tsp
Amchoor (Dried mango powder) - 1 tsp
Garam Masala                             - 1/2 tsp
Sugar                                           - 1 tsp
Roasted peanut powder               - 2 Tbsp
Salt                                             - To taste
Cilantro                                       - 1/2 bunch, chopped roughly

METHOD
             Mix the boiled & diced potatoes with chilli powder, coriander powder, turmeric powder, sugar, amchoor, garam masala and peanut powder.
              In a nonstick pan heat the oil. When the oil is hot enough add the mustard seeds, cumin seeds, Red chillies and curry leaves one by one. When the spluttering subsides add the potato-spice mix and stir well so that the entire mix is coated with the oil. Sprinkle with some water so that the mixture won't go dry adjust the salt as needed. Stir intermittently till the whole mix gets a light golden brown color. Towards the finishing stage add the chopped cilantro and mix once. Remove from heat.
                This dish goes well with chapatis & parathas.