Aloo Bhorta

Boil potatoes in water with salt until completely tender. Drain well.

Warm 1 teaspoon of mustard oil in a small skillet and toast dried chili for about 30 seconds, until darker and fragrant. Crumble it.

Mash boiled potatoes with the rest of mustard oil, toasted chili, red onion, green chili, cilantro and salt. Squeeze it together with your hand or a spoon into a rough ball and serve.