Ingredients
| • | Baby potatoes | 500 grams |
| • | Tomatoes,chopped | 4 small |
| • | Ginger,chopped | 2 inch piece |
| • | Mustard oil | 4 tablespoons |
| • | Cumin seeds | 1/2 teaspoon |
| • | Green cardamoms | 2 |
| • | Cinnamon | 1 inch stick |
| • | Whole dry red chillies | 3 |
| • | Bay leaves | 2 |
| • | Asafoetida | a pinch |
| • | Red chilli powder | 1 teaspoon |
| • | Cumin powder | 1/2 teaspoon |
| • | Turmeric powder | 1/2 teaspoon |
| • | Salt | to taste |
| • | Sugar | 1/2 teaspoon |
Method:
Wash and boil potatoes. Cool and peel them. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds, green cardamoms, cinnamon, red chillies, bay leaves, asafoetida and ginger and sauté for a couple of minutes. Add red chilli powder, cumin powder, turmeric powder, salt and sugar and sauté for a minute more. Add tomatoes and potatoes. Mix well. Cover and cook for a couple of minutes. Serve hot with puris or chapatis.
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