Peel and chop potatoes into small cubes and keep in water.
Chop tomatoes, green chillies finely
Heat 3-4 tbsp oil in a kadai, splutter mustard seeds, fenugreek seeds, cumin and onion seeds.
Add a pinch of asafoetida and saute for a few seconds.
Add turmeric powder and immediately add tomatoes.
Saute till tomatoes soften.
Now add potatoes, red chilli powder and salt.
Saute for 2 mins, cook the potatoes.
Garnish with green coriander leaves and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.