Ingredients:

• Potato – 4 big
• Onion – 4 big
• Coconut – 1
• Channa – 200 g
• Singdana – 200 g
• Pinch – Asafoetida
• Oil – 50 ml
• Cinnamon – 2 pieces
• Cloves – 4
• Cumins – 10 gm
• salt to taste.

Method:

1. Take oil in a vessel and put some asafoetida, and saute.
2. Add finely chopped onion and saute till it becomes soft.
3. Now add chopped potato, and saute for a while.
4. Make paste of coconut, singdana, coriander and add to potato and onion.
5. Add 3 full glass of water and close the lid after 5 mins.
6. Add cumin powder, laung, cinnamon powder and mix it well. Lastly, add salt to taste.
7. Cook for at least 15 mins and serve.

Recipe courtesy of Desai Hiral