Ingredients:

• 6 big potatoes

• 1 tbsp chopped ginger

• 2-3 chopped green chillies

• 1 whole red chilli

• 1/4 tsp asefodita (hing)

• 1/2 tbsp jeera ( cumin seeds )

• 1/2 tbsp rai ( mustard seeds )

• 1 tsp kalonji ( nigella seeds )

• 2 tbsp sauf ( fennel seeds )

• 1/2 tbsp methi ( fenugreek seeds)

• 1 tsp turmeric powder

• 1 tbsp chilli powder

• 2 tbsp coriander powder

• 1 tbsp jeera powder ( cumin powder)

• 1 tbsp amchur powder ( mango powder)

• 1 tbsp kasuri methi

• salt as per taste

• some chopped coriander leaves

• 3 tbsp ghee

Method:

1. Peel, wash and chop the potatoes into big cubes. Keep aside.

2. In a pressure cooker heat the ghee add asefodita , jeera and rai when it splutters add the whole chilli, kalonji, methi and sauf. Then add chopped ginger and green chillies, saute for few seconds.To it add the chopped potatoes and fry for 5 minutes.Add all the remaining dry spices along with kasuri methi and salt excluding the amchur powder.Mix all the spices well with the potatoes then add 4 cups water.

3. Close the cooker and cook till 3-4 whistles.

4. Open the cooker and mix well, if required a little water can be added. The gravy has to be semi consistency.

5. Remove in a serving dish and garnish with chopped coriander leaves.

Enjoy this delicious sabzi with bathua puri.