Take thick and fresh curd. Churn with a beater and add salt and ½ tsp sugar.
Add 2 freshly boiled potatoes and break into pieces with hand.
Chop 1 small onion and a handful of finely chopped coriander leaves. Chop 2 finely cut green chilies.
Mix all these in the curd. Heat a little olive oil. Add hing, mustard and curry leaves. Mix ¾ of it in the raita and mix. Pour into a bowl and pour the other reserved oil. Sprinkle roasted cumin powder and red chili powder. Serve with parathas or theplas.
Note: Don’t make it with cold potatoes, doesn’t taste as good.