Recipe adapted from and with thanks to My Hobbie Lobbie (website no longer available)
3medium size potatoesboiled, peeled and cubed (I am going to roast these next time, because we prefer the texture of crispy on the outside and fluffy on the inside roasted potatoes.)
1large yellow onionchopped into 1" pieces
2green chilescut into 1/2"-1" pieces
8basil leavesvery thinly sliced *see note below
1/4teaspoonmustard seedsI used yellow ones
1/4teaspoonturmeric powderfirst time using this spice and we really liked the flavor it added to the onions
1-2tablespoonsfresh coriander or cilantro leaveschopped **see second note below
juice of 1/4 limeabout 1 teaspoon
1tablespoonlight flavored olive oil
Heat the olive oil in a pan over medium heat. Add the mustard seeds and let them sputter. Add the basil and then add the chopped chile and let it release it's flavor into the oil for a couple minutes.
Add the chopped onions and saute it for a few minutes, stirring infrequently, until the onions have softened and turned brown on the edges. Add the turmeric powder and stir well to coat the onions. Let it cook for about a minute longer and stir to make sure it doesn't stick to the pan.
Add the lime juice and salt to taste. Stir well. Add the potatoes and toss gently to coat the potatoes with the spice mixture. Check the seasonings and adjust as desired. Once the potatoes have warmed in the skillet, sprinkle with the chopped cilantro and and toss lightly. Remove from the heat and serve hot.