Ingredients:

• 6 – large Potatoes
• 1 – large Onion
• 1 cup – Green peas
• 2 tsp – minced Garlic
• 1 tsp – minced Ginger
• 1-2 – green chillies, minced
• Coriander leaves for garnishing
• Masalas:
• Asafoetida powder
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1 tsp – Pomegranate seeds
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1/2 tsp Mango powder
• 1 tsp – Tamarind paste
• 1 tbsp – roasted dahlia
• salt as per taste

Method:

1. Pressure cook or microwave the potatoes till tender and keep aside.
2. In a wok, heat oil and add mustard, cumin seeds, asafoetida powder, ginger, garlic and green chillies.
3. Saute.
4. Then add pomegranate seeds and onions sliced in juliennes.
5. Once onions turn transparent, add potatoes cut in cubes and stir fry.
6. Add the rest of the masalas and tamarind paste with some warm water.
7. Mix well.
8. Add the roasted dahlia and the coriander leaves.
9. Serve hot with chapattis or bread.

Recipe courtesy of Jyothi Shetty