There are times when I like to eat something spicy and hot. It is at these times that I pick up habanero chillies from my neighborhood Asia market. They have green, orange and red habaneros and I discovered that the flavor of these extremely hot chillies go well with potatoes.

So, I’m sharing this recipe with all those that like their “subji” hot every now and then. Don’t tell me I didn’t warn you. I had this dish with parathas yesterday and had to have a bowl of yoghurt right after. But it was worth it. Give it a try if you dare!

Potato and Habanero (Very Hot)
1 small onion
5 medium sized potatoes
3 cloves of garlic
1 inch piece of ginger
3 tablespoons of vegetable oil
1 teaspoon mustard seeds
2 tomatoes
1 teaspoon cumin seeds
2 teaspoons coriander powder
¼ teaspoon turmeric powder
Salt to taste
1 habanero, sliced in quarters
2 tablespoons chopped cilantro

Peel and slice the onion. Peel the potatoes and quarter them. Cut them into small 1/8 inch slices and put them in cold water. Cut each tomato into eight pieces. Peel the garlic and ginger and crush them in a mortar and pestle.

Heat oil in a pot over medium-high heat. Add the mustard seeds and when they sputter, add the sliced onion. Fry the onion until they turn translucent. Add the tomato, cumin seeds, coriander and turmeric powder, and salt. Stir and let the tomato cook until the oil separates from the tomato-onion mixture. Drain the potatoes and add them. Cover the dish and turn the heat to low. Do not add water. Cook for about 15 minutes. Then put in the habanero and cilantro. Stir gently, cover, and cook for another five minutes. Turn off the heat and serve with piping hot rice or parathas.