Ingredients:

• 1 – potato, boiled, chopped in 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
• 1/2 tsp – Turmeric powder
• 1/2 tsp – soya sauce
• 1/2 tsp – Tomato sauce
• 1/2 tsp – each cumin and Mustard Seeds
• 2-3 pinches – Asafoetida powder
• Salt to taste
• 2 tbsp – oil

Method:

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

Recipe courtesy of Saroj Kering