Sautéed Potatoes go very well with coconut milk curries.

3 tablespoons oil

1 teaspoon brown mustard seed

1 stalk curry leaves

1 onion, halved across and thickly sliced lengthwise

1 medium-length green chili, sliced diagonally

1 teaspoon ground red chili (for color), or more to taste

1 lb (500 g) small potatoes, peeled and quartered

Juice of ½ lime

METHOD

Heat the oil in a pan. Add the mustard seed and curry leaves and fry until the seeds sputter. Add onion and green chili and stir-fry until the onion is transparent. Add the ground chili and the potatoes and stir to mix and coat the potatoes with the oil and spices. Continue to cook until the potatoes are a little crusty. Just before serving squeezed fresh lime juice over the top to taste.