Alu- tamatar gravy

INGREDIENTS
oil 1 tbsp
hing little
jeera 1 tsp
green chilies finely chopped 1/2 tsp or to taste
tomatoes finely chopped 2
potatoes cooked, peeled and mashed 11/2 cups or 4 big ones
curd well beaten 1/2 cup
water 1/2 - 3/4 cup
besan 2 tsp
salt to taste
coriander leaves 1 tbsp
turmeric pdr.  1/4 tsp

METHOD
heat oil, add jeera, then add hing, chilies, fry for a minute, add tomatoes and haldi cook them for 3-4 minutes, add besan fry well for 2 minutes, add potatoes, mix well, add curd, water, salt, cook on low flame stirring often for 5-6 minutes till you get desired consistency, if you feel too thick, add little water and half of the coriander leaves, keeping the rest for garnishing. serve hot with dal parantha for which see my previous recipe.

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