Like most southern Indian dishes, Tari aloo one begins with sizzling black mustard seeds. But perhaps because it is such a simple entree, it has become known in all of India. Traditionally it is served with poori for a Sunday brunch, accompanied by tea in North India and coffee in the South, but it is perfectly suitable as a light luncheon dish. The lack of garlic makes this dish a truly Indian vegetarian dish.

Ingredients of Tari Aloo

125 ml light vegetable oil

1 tsp black mustard seeds

2 tsps yellow split peas (channa dal) (optional)

2 tbsps fresh ginger root, chopped into tiny cubes

1-2 green chili peppers, seeded and sliced, or ¼ to ½ tsp cayenne pepper

1 tbsp ground coriander

1 tsp turmeric

½ tsp paprika

6 medium-sized potatoes (about 750 gram)

4 medium-sized onions (about 500 gram), roughly chopped

3½ tsps salt

2 tsps lemon juice

3-4 tbsps chopped fresh coriander leaves (or substitute 2 tbsps dry coriander leaves)

Method of Tari Aloo

Boil potatoes in their skins, in water to cover, until fully cooked. Drain, plunge them in cold water, peel and cut into roughly ½ -inch pieces.

Heat the oil over high heat in a deep saucepan. When the oil is very hot, carefully add the mustard seeds.

When the mustard seeds start to turn grey and the spluttering begins to subside, add yellow split peas. Fry until the peas turn light brown, stirring constantly to ensure even browning, and lifting the pan away from the heat if it is too hot.

Reduce heat to medium, add ginger and chili peppers, and cook for 2 minutes or until they begin to brown. Add coriander powder, turmeric and paprika, stir for a moment and add potatoes and onions. Sauté the vegetables for 10 minutes or until they are lightly browned, stirring frequently.

Add 1 litre hot water along with the salt, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until the potatoes are very tender. With the back of the spoon, mash a few pieces of potato; this will thicken the gravy to a nice consistency. Serve piping hot in individual bowls (katoori) or a tureen, sprinkled with the lemon juice, chopped coriander and if desired, a little paprika or cayenne pepper.

The potatoes in Tari Aloo are usually very soft and broken up, and the gravy is more like a broth used for dipping bread. The dish thickens with keeping, as the starch from the mashed pieces of potato mixes with the gravy. If the gravy thickens too much, simply add a little water to thin it. Add salt to taste and sprinkle on a few more chopped coriander leaves and a little cayenne pepper to enhance the taste before serving.

Serve Tari Aloo with Deep-fried Puffy Bread or Whole Wheat Flaky Bread. The classic combination of this dish with bread is called Aloo-Poori. It could be served for a Sunday brunch, accompanied by a flavourful tea such as Masala Tea, or Cardamom Tea. Also, Sweet Lemon Pickle with Cumin goes beautifully with this perfect meal.