Ingredients:

• 1 – potato, boiled, large chunks
• 1 – onion, chopped in chunks
• 1 – capsicum, chopped in chunks
• 1 – tomato, chopped in chunks
• 1 tbsp – coriander leaves, finely chopped
• 1 stalk – Curry leaves
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – soya sauce
• 1/2 tsp – Tomato sauce
• 1/2 tsp – cumin and Mustard Seeds
• 3 pinches – Asafoetida powder
• Salt to taste
• 2 tbsp – oil

Method:

1. Heat oil in a pan, splutter mustard, cumin seeds, curry leaves and asafoetida.
2. Add onions, saute for a minute, add capsicum and stir gently.
3. Add potato, tomato, all masalas, sauces, coriander leaves and salt.
4. Mix well, allow flavours to blend and oil to separate.
5. Take off fire and garnish with chopped coriander leaves.
6. Serve hot with chapatis or puris.

Recipe courtesy of Saroj Kering