4-6 Hungarian peppers, deseeded and diced
4 medium potatoes, boiled in their skins
1 medium red onion, diced
2 tablespoons coconut oil
1 sprig curry leaves, torn (optional)
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 dried chili arbol, split in two
¼ teaspoon turmeric
1 pinch asafetida (optional)
sea salt to taste
2 tablespoons finely minced cilantro or basil
juice of ½ lime
1. Peel and crumble the boiled potatoes once they have cooled.
2. Heat oil in a skillet, when smoking hot, add the mustard and cumin; give it a stir and wait for the mustard to sputter, lower the heat and add the arbol chili; when it browns, add the torn curry leaves (if using), onions and peppers. Saute until the onions turn translucent; sprinkle in the asafetida if using and give it a stir.
3. Add the crumbled potatoes, turmeric, and salt. Combine until the turmeric imparts an even color. Add 1 cup of water, cover and simmer on low heat for about 7-10 minutes.
4. Drizzle with lime juice, stir and transfer to a serving dish. Garnish with basil or cilantro before serving.