Serves: 3 to 4 persons
- Oil – 1 tbsp
- Green Chillies – 2 (Finely Chopped)
- Tomatoes – 1 Cup (Finely Chopped)
- Salt as per taste
- Roasted Cumin Powder – 1/2 tbsp
- Coriander Powder – 1/2 tbsp
- Red Chilli Powder – 1/2 tsp
- Black Pepper Powder – 1/2 tbsp
- Black Salt – 1 tsp
- Chole – 1/2 cup (Optional)
- Boiled Potato – 1 big size (diced)
- Water – 1/2 cup
- Dry mango powder – 1 tbsp
- Chopped Onions – 1/4th cup (optional)
- Bhujiya Sev – 3 tbsp (optional)
To serve (each plate):
- Yogurt – 1 tbsp (optional)
- Green Chutney – 1 tbsp
- Tamarind Chutney – 1 tbsp
- Jeera Powder – a pinch
- Chole – 1 tbsp (optional)
- Coriander Leaves for garnishing.
- Chopped green chillies – 1/2 tbsp (optional)
- Namak Paare – 5 to 6 (Deep fried Flaky, a crispy salty snack made with plain flour, salt, and caraway seeds.)
- Boiled Potato slices to garnish. (optional)
- Chopped Onions to garnish (optional)
- Pour oil into a pan and turn on the heat low.
- After that add green chilies and tomatoes and turn the heat high. Lightly saute tomato on high heat for few seconds.
- At this stage add salt, mix them well, and turn the heat low.
Note: the heat adjustments will make tomatoes get roasted for getting a smoky flavor and in lower heat, they get soft with the salt.
- At the point when tomatoes started releasing moisture, use a ladle to mash them partly not fully.
- Time to add the dry spices and cook them in tomatoes for 60 seconds.
- At this stage add boiled potatoes and mix them well, but don’t mash the potatoes.
- Mix dry mango powder in a pan and then add it to the pan to cook under low heat for 120 seconds.
Serving followed for a single person:
- 1 tbsp of yogurt.
- Add green sauce
- Add Tamarind Sauce
- It is optional to add chickpeas and chopped onions.
- Now add chopped coriander leaves and roasted cumin powder.
- Next adding Namak Pare and a bit of Tamarind sauce
- Now it is ready, serve while it is hot.
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