Himachal Auriya Potato Tangy Mustard Amchur Pahadi Preparation

Method

1. 1

   Boil potatoes until just cooked — do not over-boil to mushiness. Peel and cut into 2 cm pieces.

2. 2

   Heat 3 tbsp mustard oil to smoking in a pan.

3. 3

   Reduce to medium. Add cumin — sizzle. Add asafoetida and dried red chillies.

4. 4

   Add boiled potato pieces. Add turmeric and coriander powder. Toss to coat.

5. 5

   Cook on medium-high for 5 to 6 minutes tossing regularly until potatoes develop golden spots.

6. 6

   Reduce to low. Add amchur and red chilli powder.

7. 7

   Toss well. Cook 2 to 3 minutes more.

8. 8

   Season with salt. The auriya should be quite sour — this is its defining character.

9. 9

   Garnish with fresh coriander.