Dhaniya Aloo Mangodi

Ingredients:
12 baby potatoes with the skin, blanched
150 gms mangodi, urad dal vadi
250 gms coriander leaves
3 tbsp ghee
oil for deep frying mangodi
1 large tomato
2 tsp ginger paste
1 tsp garlic paste
1 cup tomato (pureed)
2 tsp cumin seeds
3 tsp corinader powder
1 tsp chilli powder
3 tsp turmeric powder
1/2 tsp black pepper, coarsely powdered
1/2 tsp green cardamom powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
a generous pinch kasuri methi powder

For the Garnishing
1 tomato, julienned
a few sprigs coriander leaves

Method:
1. Heat oil in a kadai and deep-fry the mangodi till golden. Remove on to an absorbent paper to drain excess oil. Reserve in a panful of water.
2. Heat ghee in a kadai. Add cumin seeds, when they crackle add ginger-garlic paste. Fry well. Add the chopped coriander leaves and fry till the moisture evaporates.
3. Add the coriander powder, chilli powder and turmeric powder. Mix well. Then add the tomato puree and fry until the ghee floats on top.
4. Add potatoes, mangodi and salt. Fry till well coated.
5. Sprinkle pepper, cardamom, cinnamon, nutmeg and kasure methi powder over it. Stir well and remove from heat.
6. Serve hot, garnished with coriander leaves and tomato.