While growing up Sunday breakfast always meant luchi and sometimes on special occasions it was peas filled kochuri. My mom’s luchis are so light and fluffy that you don’t even need a side to eat them, my favorite was to eat those hot luchis with sugar. The sides with luchis was mostly made with potatoes, either it was nirmaish aloor dum or the spicier version of the potato curry
But to me the best style is potatoes tempered with nigella seeds, and seasoned with salt and green chilies. It is the easiest side you can make, and it goes great with ruti or parathas.
4 medium potatoes
1 teaspoon nigella seeds
1 teaspoon oil
3- 4 green chilies
Salt to taste
Cut the potatoes into one inch size cubes.
Heat the oil in a wok, and once piping hot, throw in the nigella seeds.
Add the green chilies and potatoes and toss. Season with salt. Cook uncovered for 2 – 3 minutes stirring occasionally.
Pour about 2 cups of water, cover and cook till the potatoes are evenly cooked.
Serve hot with ruti or luchi.