Spicy Potatoes

• 2—3 red potatoes
• 1—2 medium parsnips
• 1/2 bunch curry leaves
• 2 tablespoon sunflower oil or ghee
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 1/8—1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric
• 1 inch fresh ginger root, peeled and chopped
• 1/2 to 2/3 cup of water
• 1/2 teaspoon sea or rock salt
• 1/2 teaspoon coriander powder

Wash vegetables and cut the potatoes in cubes and parsnips into 1/2 inch pieces. 

Chop curry leaves into 1 inch slices and finely chop the ginger. 

In a large skillet warm oil over heat. 

Add mustard seeds, cumin seeds and asafoetida. 

When the seeds pop, stir in turmeric , ginger root and vegetable. 

Add water and cook covered on medium heat till the potatoes and parsnips become soft and tender. 

Stir in the salt and coriander. Serve.