2 large potatoes boiled, peeled
1 cup peas boiled, drained
1 onion, grated
1 tomato, grated
1 teaspoon ginger, grated
1/2 teaspoon garlic, grated
1 stalk curry leaves
1 teaspoon fresh coriander leaves, finely chopped
1 teaspoon red chilli powder
1/2 teaspoon dhania (coriander seed) powder
1/4 teaspoon turmeric powder
3-4 pinches asafoetida
3 tablespoons Curd
salt to taste
1/2 teaspoon each cumin and mustard seeds
1 tablespoon Oil

1. Chop potatoes into big pieces.

2. Heat oil, add cumin and mustard seeds, allow to splutter.

3. Add ginger, garlic, stir, add onion, saute for a minute.

4. Add tomato, stir and cook till oil separates.

5. Add all masalas, salt, curds and stir fry till boil resumes.

6. Add potatoes and peas, 1/2 cup water and bring back to boil.

7. Allow to simmer, covered, till gravy is thick, stirring occasionally.

8. Empty into serving bowl, garnish with chopped coriander.

Serve hot