This is a simple vegetarian breakfast option served usually with pao or poe. It is commonly found in breakfast menus around Goa & Maharashtra. The dish is made with potatoes tempered with mustard seeds, cumin & curry leaves, garnished with some freshly chopped coriander leaves.

Ingredients:
1 big potato cut sliced
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 pinch asafoetida/ hing
1/2 tsp turmeric
3-4 curry leaves
Salt
Oil
Water

Method:

• Boil a little water & add sliced potatoes with turmeric & salt, cook till half done.
• In a separate pan heat a little oil on medium to low flame, add curry leaves, asafoetida (hing), cumin seeds & mustard seeds. Add a green chili if you prefer spicy food & saute till the seeds splutter.
• Add this to the boiled potatoes & mix well. Gently break a few potato pieces & add a little water & salt if needed. The starch in the potatoes help make a curry/ vegetable thick. Cook for a few minutes till you get the desired consistency & the potatoes are cooked.
• Finally garnish with some fresh coriander & serve with bread.