Ingredients:

• 3 – Medium potatoes, boiled and peeled
• 1 cup – Curd or yogurt beaten
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1/2 tsp – Cumin seeds powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala
• 2 – Pinches Asafoetida
• 1 stalk – Curry leaves
• 1 tbsp – Coriander leaves chopped
• 1.25 cup – Water
• 2 – Green chillies slit
• 1 tsp – Cumin seeds
• 1 tsp – Mustard Seeds
• 1/4 tsp – Wheat flour
• 1 tbsp – Oil
• 1 tsp – Salt.

Method:

1. Cut the 2 potatoes into big pieces and mash 1 with a spatula. Keep both aside.
2. Now mix all the dry masala in 1/4 cup water.
3. Then heat oil in a pan and splutter the cumin and mustard seeds. Add the green chilli and curry leaves to it.
4. Add the masala mixture and saute for 2 mins.
5. Then add the beaten curd and fry for 5 min or until the curd turns brown.
6. Stir continuously.
7. Now add the remaining water, all the potato and flour. Stir well.
8. Boil and simmer for 10 minutes until the gravy thickens.
9. Garnish with chopped coriander.
10. Serve hot with chapathis and rice.

Recipe courtesy of Saroj Kering