Wash and boil the potatoes. Then peel and
dice. Heat a wok with ghee and fry the mustard seeds until the seeds
starts to pop. Add onions and continue frying on low heat until the
onions are soft and golden brown. Add chili powder and turmeric, stir
and add potatoes. Sprinkle salt over to taste and toss gently to mix
well together. Can be served either hot or cold depending on preference.