Instructions: Mushrooms: Put the oil in a large frying pan and set it over a medium to high heat.

When it is very hot, put in the mustard seeds. As soon as they begin to pop, a matter of seconds, put in the curry leaves.

Stir for a few seconds then put in the garlic. Stir until the garlic turns golden. Put in the mushrooms and stir around for 1-2 minutes or until they soften and are just cooked through.

Add the salt, black pepper, cayenne pepper and lemon juice, seasoning according to your taste. Toss to mix. Remove the garlic before serving if so desired.

Potatoes: Crumble the potatoes so you have a very coarse mash.

Put the oil in a large, non-stick frying pan and set over medium-high heat.

When hot, put in the cumin, mustard and sesame seeds. As soon as the seeds begin to pop, a matter of seconds, put in the onion. Stir for 30 seconds.

Put in the potatoes, salt, black pepper and cayenne. Stir the potatoes around for a minute, mixing well, then spread them out evenly in the pan, mashing them down a little. Turn the heat to medium. When the potatoes have turned reddish-brown on the base, turn them over and brown the other side as well. Serve immediately.

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