Auria (Potato Curry - Dogri Style)

In a bowl, mix the yoghurt and the mustard powder. Keep aside for a few hours to ferment. (Traditionally it is fermented for 8-10 hours).

Mix the potatoes with salt, turmeric powder and red chilli powder.

Heat oil in a pan and temper with the fennel seeds. Add the potatoes and fry till they are crisp and well browned.

Take it off the heat & add the yoghurt. Give it a stir and bring it back to the heat.

Cover and simmer on a medium flame for 2 minutes.

Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.