Ingredients:

• 5 – peeled potatoes.
• 2 – tomatoes.
• 2 tbsps – oil.
• 1/2 tsp – urad dal.
• 1/2 tsp – coriander seeds.
• 5 – Methi seeds.
• 1/4 tsp – Turmeric powder.
• 1/4 tsp – asafoetida.
• 1/4 tsp – mustard seeds.
• 1 tbsp – grated coconut.
• 3 – red chillies.
• Few coriander leaves.
• Salt to taste.

Method:

1. Cut potatoes into small square pieces, mix some salt and keep aside for 10 minutes.
2. Deep fry potatoes in a pan.
3. In a separate pan, toast grated coconut (without oil) till it is golden brown. Then remove.
4. Pour some oil in the pan and fry red chillies, urad dal, coriander seeds, methi seeds and mustard seeds.
5. Grind coconut and other fried ingredients coarsely.
6. In a pan, pour oil, add mustard seeds, turmeric powder, asafoetida powder, chopped tomatoes and curry leaves.
7. Fry for a while and add the ground ingredients.
8. Add 1/2 cup of water. When it boils add the fried potatoes, coriander leaves and salt.
9. Serve with chapatti or rice.

Recipe courtesy of Asha