This would go well with a roasted chicken or even scrambled eggs.
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i absolutley love this recipe! i make it all the time, ive made it probably around 20 times?? if not more! its packed with flavor! i never use mint because i personally just dont like mint, soooo delicious! i will be making this forever.
This was really good, even though I used brown mustard seeds because that was all I had on hand (and I didn't realize there is a difference between brown and yellow mustard seeds). I also didn't have the dried chili on hand. I can't wait to try this again with the chili and correct seeds. I had done most of the steps earlier in the afternoon. Then just before dinner, I reheated the potatoes in the skillet and finished by adding the cilantro, mint, cayenne, salt and lemon. It had such a nice fresh flavor. Only thing was it seemed like there was a little more oil than there needed to be. Next time I will try this with 2 tbs of oil.
All we needed was puri for this recipe! The leftovers went really well with scrambled eggs the next day.
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