1. Place potatoes in a saucepan and cover with cold water and ½ tsp. salt. Parboil till ¾ done. Drain.
2. When cool, peel the potatoes and cut them into ½. Keep aside.
3. Heat oil and ghee in a dry frying pan. When hot add seasoning, i.e. mustard seeds, cumin seeds and curry leaves. Cover pan with lid for 3 - 4 seconds to prevent spluttering of spices
4. When the lovely aroma of the spices appear, add finely chopped shallots, ginger and green chilli/chillies.
5. Stir until shallots turns translucent.
6. Next, add turmeric powder and salt to taste.
7. Stir fry for a minute. Then add potatoes and stir gently till well coated with spices.
8. Cover and cook for a further 5-7 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes. This helps the potatoes to absorb the flavours.
9. Add lemon juice to taste
10. Garnish with coriander leaves and serve hot.

Essentials: saucepan, airtight container, knife, and apron