INGREDIENTS
3 media
potatoes
1 cup
peas
1 medium
onion
2 larges
tomatoes
1 tsp
cane sugar
1 serving
salt
3/4 cup
coconut
1 inch
ginger
1 small
marble sized tamarind pulp or
6
kashmiri chillies
1 inch
cinnamon
3
cloves
1 tbsp
dhania/coriander seeds
1 tsp
jeera/cumin seeds
1 tsp
saunf/fennel seeds
1 tsp
mustard seeds
1
chilli
1 pinch
a of hing/asafoetida
9 servings
curry leaves
1 1/2 tbsps
oil