Ingredients

• 1 tsp - Mustard seeds
• 1/4 tsp - Fenugreek seeds
• 1/2 tsp - Aniseed
• 2 - Bay leaves
• 5 - Red whole chillies
• 1 tsp - coriander seeds
• 6 no's - Boiled potatoes
• 3-4 tsp - Mustard oil
• 3 no's - Tomatoes
• 1/4 tsp each - ajwain and kalonji
• 1/4 tsp - Turmeric powder
• salt to taste

How to Make Aloo Ka Achar

• First make a puree of tomatoes by grinding it in a food processor and keep aside. To prepare masala, saute ingredients 1-6 in shallow wok without oil. Then grind the ingredients in a mixer.
• Cut boiled potatoes into cubes of 1"
• Now in a dish mix the potato pieces with mustard oil, prepared masala, turmeric, salt, tomato puree, ajwain and kalonji.
• Keep this in the sun for 2-3 hours or leave unrefrigerated overnight.
• This will make the achar sour.
• After that refrigerate and use when required.