Ingredients
3 medium potatoes
3 medium tomatoes
1 to 2 green chillies, chopped
1/2 tsp ajwain
1.5 to 2 cups water
2 tbsp oil
Rock salt to taste
Preparations
Rinse the potatoes in fresh water and pressure cook with sendha namak, peel and keep aside.
Heat the oil in a pan and add the carom seeds with the chillies. Saute for a minute before adding the tomatoes. Cook this till oil starts leaving the sides.
Crumble the boiled potatoes into the gravy and mix well. Add some water to make gravy and adjust salt. Simmer till it thickens and garnish with coriander leaves before serving.
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