Ingredients:

• 10 – baby potatoes, boiled
• 10 Cloves – Garlic
• 2 tsp – Red Chilli powder
• 2 tbsp – coriander powder
• 1 tsp – Garam Masala
• 1/2 tsp – Haldi powder
• 2 tsp – Corn starch
• 1 tsp – Mustard Seed
• 1 tsp – Jeera seeds
• 1 tbsp – Sugar
• 1 tbsp – Lemon juice
• 1 pinch – Hing
• 3 tbsp – oil
• 2 tbsp – coriander leaves, chopped
• Salt to taste

Method:

1. Boil potatoes.
2. Peel and keep aside.
3. Grind a fine masala using garlic cloves with red chilli powder and a little water.
4. Heat the oil and add the mustard, jeera seeds and cook for a few minutes.
5. Now, add asafetida and ground masala and fry for 1 more minute.
6. Now, add coriander powder, garam masala and turmeric powder.
7. Fry for 2 minutes.
8. Add 1 cup water.
9. Simmer for 3 to 4 minutes.
10. Add the potatoes and boil for 5 minutes.
11. Mix corn starch with 1/2 cup water and add to the potatoes.
12. Now, add sugar and lemon juice and cook for a few minutes.
13. Garnish with coriander leaves.
14. Serve with roti or paratha.

Recipe courtesy of Heena Patel