• 8 large potatoes, peeled and cut in quarters
• 3 tomatoes, chopped
• 2 onions, finely chopped
• 2 tablespoons cooking oil
• 1 teaspoon turmeric powder
• 2 tablespoons mango chutney sauce, without mango pieces.
• Handful of fresh coriander leaves, chopped
• Salt and peppe

Heat the oil in a large non-stick pan. Sauté the onions on high heat until golden, then add the tomatoes. Under regular stirring cook the mixture until it turns into a thick paste.

Add some salt and the turmeric powder. After a minute throw in the potatoes and approx. 50 milliliters water. Covered and on low heat, simmer the potatoes until soft and the water has evaporated – this takes about 15-20 minutes.

Stir in the mango pickle sauce and a sprinkling of pepper. Garnish with the chopped coriander leaves and serve with warm rotis or pita bread