|Ginger||1⁄2 , cut in fine strips|
|Warm water||2 Cup (32 tbs)|
|Green chilies||5 , slit lengthwise|
|Ghee||1 1⁄2 Tablespoon|
|Fenugreek seeds||3⁄4 Teaspoon|
|Cumin seeds||3⁄4 Teaspoon|
|Jaggery||2 Tablespoon, dissolved|
|Tamarind water||6 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Turmeric powder||1 Teaspoon|
Boil the potatoes, and peel and mash them while still hot.
Add warm water and blend into a thick mixture.
Warm the ghee on a moderate fire and fry fenugreek and cumin seeds till they get quite red.
Add the potato and vegetables.
Stir frequently to prevent it from sticking or burning.
After about fifteen minutes put in the curry leaves, turmeric powder, salt, ginger, green chillies, asafetida, and jaggery.
Cook for five more minutes.