Ingredients:

• Potatoes – 3 (Medium, boiled and peeled)
• Curd – 1 cup
• Red Chilli powder – 1 tsp
• Salt – As per required
• Dhania powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Garam Masala – 1/4 tsp
• Asafoetida – 2 pinches
• Curry leaves – 1 stalk
• Coriander leaves – 1 tbsp (chopped)
• Water – 1.25 cup
• Ginger, Garlic – 1/2 tsp (grated)
• Green chillies – 2 (slit)
• Cumin, Mustard Seeds – 1 tsp
• Wheat flour – 1/4 tsp
• Oil – 1 tbsp

Method:

1. Cut potatoes into big pieces.
2. Mash 3 -4 pieces finely. Keep both aside.
3. Mix all the dry masala in 1/4 cup of water.
4. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger and garlic, chilly and curry leaves.
5. Add the masala mixture and fry for 2 minutes.
6. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
7. Stir continuously after adding curd.
8. Add the remaining water and all the potato and flour. Stir well.
9. Boil and simmer for 10 minutes or till gravy thickens
10. Garnish with chopped coriander.
11. Serve hot with thin wheat chapattis and rice.

Recipe courtesy of Sify Bawarchi