Karahi potatoes

1 tbsp oil
1 tsp cumin seeds
4 curry leaves
1 tsp crushed red chilies
Pinch of onion seeds
Pinch of mustard seeds
1/2 tsp fennel seeds
3 garlic cloves, slices
1 inch piece of ginger grated
2 onions, thinly sliced
6 potatoes, thinly sliced
1 tbsp fresh coriander
Salt to taste
1 fresh red chili sliced
1 fresh green chili sliced

Heat oil in a wok. Lower heat and add the cumin seeds, curry leaves, dried red chilies, onion seeds, mustard seeds and fennel seeds along with the ginger and garlic. Fry for a minute.
Add the onions and fry for 5 minutes or until golden. Add the potatoes, fresh coriander, salt and green and red chili. Cook over low heat for 10 minutes with the lid tightly closed until potatoes are tender. Garnish with fresh coriander and serve hot.