1. Heat oil in a wok/kadai. 2. Crackle the mustard seeds, throw in the cinnamon sticks. 3. Add the curry leaves and the chopped tomatoes, stir and cover with a lid. 4. Cook with the lid on for 10 minutes. 5. Remove the lid and mash the tomatoes to form a not-so-fine paste. 6. When the oil starts coming out of the tomatoes add in all the dry powders and the sugar. 7. Stir for a minute or two. 8. Add in the potatoes and stir. 9. Pour the water and bring to a boil. 10. The consistency of the preparation should not be very thick or watery. 11. Serve with hot paranthas or any type of bread…. ---------------------------------------------------------------------------
Nutrition
Ingredients
