Ingredients:

• 6 – medium sized boiled Potatoes (cut into cubes)
• 5 – medium sized Tomatoes (made into a puree)
• 4-5 tbsp – oil
• 1.5 tsp – Cumin seeds
• 3 – Green chillies (finely chopped)
• 1/2 tsp – Asafoetida powder
• 2.5 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 6- 8 – fresh Curry leaves
• 2 tbsp – finely chopped Coriander leaves
• sufficient water to make the gravy
• salt

Method:

1. Heat oil in a kadai or a heavy bottomed vessel.
2. Add cumin seeds. When the seeds splutter, add green chillies. Saute for a few seconds.
3. Add the tomato puree, salt, asafoetida powder and curry leaves.
4. Saute on a low flame for few minutes.
5. Add coriander powder, red chilli powder and turmeric powder.
6. Saute till oil separates.
7. Add the potatoes and saute for 5 minutes.
8. Add sufficient water to make a gravy.
9. Boil on a medium flame till the gravy thickens a little.
10. Garnish with coriander leaves.
11. Serve.

Recipe courtesy of Anita Raheja