Colour it green

bombay potatoes

1.5 lbs potatoes - new are nice, and the skins can be left on.

salt

4 cloves of garlic, crushed

3 tsp of grated ginger

3 tsp dried curry leaves

2 tsp pickling spice (look for the kind that is mostly made up of mustard seeds. if it has dried chilies, take them out)

1/2 mugful of ghee or sunflower oil

1 tsp turmeric

1/4 tsp chili powder

Cut the potatoes into smallish chunks and boil in salted water until only just cooked, drain. Have the rest of the ingredients ready, so you don't burn something whilst sorting out the next. Heat the oil in a large frying pan until hot, test by putting in a couple of mustard seeds and see if they pop. Put in the garlic, ginger curry leaves, spice,turmeric and chili all together, then add the potatoes and stir around. Cook until slighly crispy, adding salt to taste.