Potato Bhaji - the way my mum made it

Ingredients

8  medium red potatoes, approx 1 pound (cooked , peeled and diced)
3 tablespoons olive oil
1 large onion finely chopped ( about 1cup)
1 green chilly (seeded and chopped finely)
1 level teaspoon mustard seeds
1 level teaspoon jeera seeds 
1 teaspoon turmeric powder
1 teaspoon salt (or more to taste)
1 fresh lime
Fresh coriander for garnish (optional)

Peel and dice the potatoes

Method

Since I used local, organic potatoes which take a little longer to cook. I covered the potatoes tightly in foil and baked for 30 minutes at 350 F. I then put them in cold water and peeled and diced.

Heat the olive oil in a pan. When hot, add the mustard seeds and jeera and cook till they splutter.  Do let let them burn. Now add the onions and cook till translucent. 

When the onions are cooked throw in the green chillies, potatoes, salt and turmeric.  Cook by gently tossing with a spatula until well mixed and color is even. Add more salt if needed. Squeeze fresh lime juice into the bhaji. I used a whole lime, but you could taste after half a lime and adjust to taste.

Chop the coriander and sprinkle liberally on the top. Enjoy

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8 servings
Nutritional value per serving:
calories 66.9 / total fat 1.7 g/ cholesterol 0.1 mg/ sodium 290.7 g/ potassium 12.3 g/ total carbohydrates 12.3 g/ Protein 1.7 g

Onions should be translucent when done