Ingredients
- 2 green chilies
- 2 tomatoes
- 1/4 asafetida
- 1 1/2 lb potatoes
- 1 1/4 c water
- 3 tb ghee
- 4 tb coriander (fresh)
- 1 tb ginger root (minced)
- 1 ts black mustard seeds
- 1/2 tb cumin seeds (whole)
- 1 ts turmeric
- 1 ts salt
Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.