Ginger and Ganesh. Nani Power

2 tablespoons oil

      * 1 tablespoon sugar

      * 2 tablespoons lemon juice

      * Chopped coriander leaves for garnish

      Heat oil in a pan, add the mustard seeds, and let them sizzle. Now add the red chilies and curry leaves, and stir-fry for a few seconds. This is called “bhuna,” the roasting of spices (see page 210). Add onions, ginger, and garlic and cook until the onions turn light brown, about 10 minutes. Add the tomatoes and stir-fry until the oil separates and appears on the sides. Add the green chilies, other spices, and salt. Add the potatoes and simmer on low heat for 5 minutes.

      Add 1 cup of water to the mix. Let this simmer on low heat until it appears thickened, like a stew. Add sugar, lemon, and cilantro.

      Serve hot with white rice or breads.