Ingredients:
Potatoes – 500 gms, peeled, cubed
Tomatoes – 250 gms, diced
Mustard Oil – 4 tbsp
Asafoetida – a pinch
Fenugreek Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Ginger – 1 tsp, ground
Garlic – 2 tsp, pound
Tomatoes – 2, medium sized, chopped
Green Chillies – 5 to 6, slit
Coriander Powder – 2 tsp
Garam Masala – 1 tsp
Water – 2 cups
Green Coriander – 1 tbsp, chopped

Method:
1. Heat the mustard oil in a pan.
2. Add asafoetida, fenugreek seeds and cumin seeds.
3. When they crackle, mix in the potatoes, turmeric powder and salt.
4. Add the ginger and garlic.
5. Stir for a minute.
6. Add the remaining ingredients (except the green coriander) and boil the vegetables until they are cooked.
7. Stir well, crushing the vegetables with the back of the spoon to thicken the gravy.
8. Add the green coriander.
9. Cook for 2 minutes.
10. Serve hot.

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