• 8 large potatoes, peeled and cut in quarters
  • 3 tomatoes, chopped
  • 2 onions, finely chopped
  • 2 tablespoons cooking oil
  • 1 teaspoon turmeric powder
  • 2 tablespoons mango chutney sauce, without mango pieces.
  • Handful of fresh coriander leaves, chopped
  • Salt and peppe


Heat the oil in a large non-stick pan. Sauté the onions on high heat until golden, then add the tomatoes. Under regular stirring cook the mixture until it turns into a thick paste.

Add some salt and the turmeric powder. After a minute throw in the potatoes and approx. 50 milliliters water. Covered and on low heat, simmer the potatoes until soft and the water has evaporated – this takes about 15-20 minutes.

Stir in the mango pickle sauce and a sprinkling of pepper. Garnish with the chopped coriander leaves and serve with warm rotis or pita bread

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