Red Potato - 4, boiled and cut into medium sized pieces
Peanut Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Ginger - 1 tbsp, grated
Tomato - 1, big, chopped
Turmeric - a pinch
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Cilantro for garnishing
Water - 2 cups
Heat oil in a large cast iron skillet. Add cumin seeds and hing. After a minute add grated ginger, chopped tomato, turmeric, coriander, cumin, fennel, red chilli powders and salt.
Cook for around 10 minutes till the tomato becomes mushy and oil begins to leave the sides of the pan.
Add the boiled chopped potato and water. Adjust seasoning and cover the pan and cook on slow heat for 15 minutes till the gravy thickens.
Garnish with cilantro and serve with puris or kachoris.