Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Ground turmeric
1/4 ts Mango powder
2 tb Vegetable oil
2 ts Finely chopped fresh ginger
2 ea Fresh red or green chilies,
-finely chopped
1 ts Black mustard seeds
1 ts Cumin seeds
1 lg Sprig fresh curry leaves or
-6-8 dried curry leaves
Salt
4 ea Potatoes, diced
1 c Water
4 lg Tomatoes, finely chopped
Place ground cumin,
-coriander, turmeric and
-mango powder

in a small bowl and mix to combine. Set aside. Heat oil in a
heavy-based saucepan, add ginger, chilies, mustard seed, cumin seeds,
curry leaves and salt to taste, and cook over low heat, stirring for
2 minutes. Add potatoes, mix well and cook for 10 minutes. Add water
and cook, stirring occasionally, for 10 minutes or until potatoes are
almost cooked. Add tomatoes and cook, stirring occasionally, for 10
minutes or until tomatoes are pulpy. Stir in spice mixture and cook
for 2 minutes longer. Serves 6 ALLO BHOJI

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