Kasundi is a spicy tomato relish with Indian origins; it's available from select delicatessens.
- 1.2 kg chat potatoes, halved
- 60 ml vegetable oil or ghee (¼ cup)
- 2 tsp black mustard seeds
- 1 onion, thinly sliced
- 2 tbsp finely chopped ginger
- 1 long green chilli, finely chopped, plus extra thinly sliced to serve
- 5 fresh curry leaves
- 1 tsp cumin seeds
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 4 eggs
- To serve: kasundi and coriander
- 1Cook potato in a saucepan of boiling salted water until tender (10-12 minutes), drain well and set aside to steam (5 minutes).
- 2Heat 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.
- 3Meanwhile, 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.