INGREDIENTS:
| curd or yogurt beaten | 1 Cup | asafoetida (Heeng) | 2 pinches | |
| red chilli powder | 1 tsp. | curry leaves | 1 stalk | |
| salt | To Taste | coriander leaves chopped | for garnish | |
| Dhania powder | 1/2 tsp | water | 1 Cup | |
| Turmeric powder | 1/4 tsp. | ginger, garlic grated | 1/2 tsp each | |
| garam Masala | 1/4 tsp. | green chillies slit | 3 | |
| cumin | 1tsp | wheat flour | 1/4 tsp | |
| mustard seeds | 1tsp | cooking Oil | 1tbsp | |
| Medium potatoes boiled & peeled | 3 |
METHOD:
- Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
- Mix all the dry masala in 1/4 cup water.
- Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
- Add the masala mixture and fry for 2 minutes.
- Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
- Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
- Garnish with chopped coriander.
Serve hot with lacha paranthas OR rice.
RESULT:
