Instructions: Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the turmeric and mash lightly with a large fork. It should still be quite chunky. Keep warm.

Heat oil in a medium saucepan or skillet until hot. Turn heat to golden, add ginger and fresh green chiles. Stir for 3 minutes.

Add sliced onion, salt and remaining turmeric. Cook until onion is soft and transparent. Add a few drops of water if mixture looks too dry. Add to potatoes and mix well. Add lemon juice. Serve warm.

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