10 small potatoes, cleaned and boil until soft with skin on
1 tsp mustard seeds
1 Tbsp ginger, finely minced
1 tsp urad dal
1 serrano pepper, chopped
1 large onion, sliced finely
2 tsp coriander seeds
1/2 tsp dried pomegranate seeds
Heat oil in a pan. Add the mustard and urad dal. Let is splutter. Then add onions, green chili and ginger. Saute until the onions are almost caramelized.
Mash the potatoes and add them to the onions. Add salt to your taste and cook for 3 to 5 minutes. Sprinkle a teaspoon of the ground coriander and pomegranate seeds, Sprinkle some minced cilantro leaves and serve immediately.