Alu Ka Palda (Himachali)

Alu Ka Palda (Himachali)
Ingredients:
Really soft boiled potatoes-4 medium
2 cups dahi
salt
haldi
mustard oil
green chillies
jeera seeds
fresh jeera powder
Method:
Peel the boiled potatoes and when cold press between palms to break into uneven pieces OR cut into 6\8 long slices Beat dahi till smooth. Add salt and little haldi to give it a nice lemon colour and some crushed green chillies to taste. Mix the potatoes well. Heat little mustard oil and throw in some jeera. When they turn black give this tadka to the potatoes and mix it in well. Sprinkle little roasted and powdered jeera as a garnish before serving. Serve at room temp. Do not heat.