Ingredients

• 1 tbsp - oil
• 1/2 tsp - mustard seeds
• 1/4 tsp - jeera (cumin seeds)
• 2 - ripe tomatoes, chopped
• 3/4 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - hing (asafoetida)
• 3 - medium size potatoes, boiled separately and mashed
• 3/4 tsp - salt (or to taste)
• 1 cup - water

How to Make Potato Humman

• Dilute red chilli powder, turmeric powder and hing in 2 tbsp water and keep aside (spice mix).
• Heat oil in a pan on medium heat. Add mustard seeds. When they crackle, add jeera and fry on a low heat for 30 seconds.
• Add chopped tomatoes and gently stir well for 2 mins.
• Add diluted spice mix and stir well on a low heat for 1 minute until the water dries up.
• Add boiled potatoes, salt to taste and 1 cup water. Mix all the ingredients well.
• Cover with a lid and cook on a medium to low heat for 10 - 12 mines until the gravy thickens.
• Serve hot with rice or chapattis.
• Recipe Courtesy: Niya's World