Potato curry cooked with chili, lemon and raw mangoes or tamarind sauce (you can omit mangoes and tamarind sauce if you don't have them, and just use lemon, still turns out great!). We normally prefer having this straight from the bowl with potato/cassava crisps or chevdo.
Boil some potatoes (as per your requirement), peel and cut into cubes.
In a bowl of water mix the following:
1 tbsp. of white flour (more if you have more potatoes), red chili powder, turmeric, about 2 tbsp. tomato puree, about 2 tbsp. grated mango and salt.
Now take a pot, put in some oil, put mustard seeds, curry leaves (limro) fry a little and quickly put in the above mixture. Keep stirring until it starts to thicken. If you feel it’s too thick, you may add some water to it. Squeeze in some lemon juice and then add the potatoes. Serve with crisps or chevra!
Simplest way of making them...literally takes 5 minutes!!!!