3 potatoes, boiled
1 cup curd
1 tsp red chili powder
1 tsp salt
1/2 tsp dhania powder
1/2 tsp turmeric powder
1/2 tsp garam masala
2 pinches Hing
1 stalk curry leaves
1 tbsp coriander leaves, chopped
1 1/4 cup water
1/2 tsp each ginger and garlic grated
2 green chillies
1 tsp each cumin and mustard seeds
1/2 tsp wheat flour
1 tbsp oil
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.