Add cumin seeds. When the seeds splutter, add green chillies. Saute for a few seconds.
Add the tomato puree, salt, asafoetida powder and curry leaves.
Saute on a low flame for few minutes.
Add coriander powder, red chilli powder and turmeric powder.
Saute till oil separates.
Add the potatoes and saute for 5 minutes.
Add sufficient water to make a gravy.
Boil on a medium flame till the gravy thickens a little.
Garnish with coriander leaves.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.