Wash and boil the potatoes in their skins.
Then peel and mash in a bowl. Heat a wok with the ghee and fry the
mustard seeds until they start to pop. Add the chili and onion. Fry
until the onion is soft and golden. Add garam masala, turmeric, chili
powder and salt to taste. Stir for a few moments. Then add lemon juice. Add potatoes and mix well, heating
through. Serve sprinkled with the chopped mint