Kasundi is a spicy tomato relish with Indian origins; it's
available from select delicatessens.
1.2 kgchat potatoes, halved60 ml (¼ cup)vegetable oil or ghee2 tspblack mustard seeds1onion, thinly sliced2 tbspfinely chopped ginger1long green chilli, finely chopped, plus extra thinly sliced to serve5fresh curry leaves1 tspcumin seeds¼ tspground turmeric1 tspground coriander4eggsTo serve:kasundi and coriander
Cook potato in a saucepan of boiling salted water until tender (10-12 minutes), drain well and set aside to steam (5 minutes).
Heat 2 tbsp oil in a frying pan over medium heat, add mustard seeds and cook until seeds pop (1 minute). Add onion, ginger and chilli, and cook until tender (5-6 minutes). Add curry leaves and spices and cook until fragrant (1 minute). Add potato and 2 tbsp water, cover, and simmer for 5 minutes. Season to taste and keep warm.
Meanwhile, heat half the remaining oil in a frying pan over medium-high heat, add 2 eggs and fry until cooked to your liking (3-4 minutes for just set), transfer to a plate (keep warm) and repeat with remaning oil and eggs. Divide hot potato mixture among serving plates, top with a fried egg, scatter with coriander and extra chilli, season to taste and serve with kasundi.