Potato Stir Fry With The Crunchy Jakhya 

The Jakya seeds play a very important role in Garhwali cuisine. Something that brings an amazing crunch and pungency to any dish that it is added to. Dals and subzis from Jharkhand cuisines specially use this as a seasoning. Thanks to my lovely friend Shimpa Rathore for getting me the Jakhya straight from the hills.....loved it.

Ingredients

4 potatoes well washed, chopped with skin, into medium sized thin pieces
2 spns of ginger garlic paste
Salt to taste
2 tspns of jakhya seeds
1 tspn chilli powder
Coriander for garnishing 
Mustard oil for tempering

Method

In a pan take mustard oil, add the jakhya seeds, let them splutter, add the ginger garlic paste, saute a bit, add the potatoes, stir well, add the salt, chilli powder and the coriander. Stir fry till done. Enjoy as it is or with rotis and rice too. The crunch is so so amzing in every bite!!