A dry accompaniment to a meal of rice and curries. This is a recipe from the eastern part of India
To serve: 4

5-6 medium sized Potato (1 inch cubes)
4 tbsps Poppy seeds (khus khus)
2 tbsps Mustard oil
1/2 tsp Onion seeds (kalonji)
Salt to taste
1/2 tsp Sugar
2 Green chilli (slit)
1 tsp Pure ghee (optional)

Soak poppy seeds in one-cup warm water for fifteen to twenty minutes. Drain and grind to a smooth paste. Heat mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat. Add onion seeds and stir-fry briefly. Add potato pieces and cook on medium heat for five minutes, stirring frequently. Add poppy seeds paste. Stir and add half a cup of water. Cover and cook on low heat till the potatoes are almost done. Remove the lid, add salt, sugar and slit green chillies. Continue to cook for a minute more or till potatoes are completely cooked. Stir in pure ghee and serve hot.