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09 January 2013,03:02 by

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This authentic dish belongs to the Gujarati, a vegetarian sect and the largest population group in the city of Mumbai.
Serves :

Preparation Method :

  • Chop the onions and chillies finely, and coarsely chop the coriander.
  • Scrub the potatoes under cold running water and cut them into small pieces.
  • Boil the potatoes in water with a little salt and 2.5 ml / ½ teaspoon of the turmeric for 10 - 15 minutes, or until tender.
  • Drain the potatoes well then mash them and set aside.
  • Heat the oil in a frying pan, and fry the dried chillies and curry leaves until the chillies are nearly burnt.
  • Add the sliced onions, green chillies, fresh coriander, and remaining turmeric to the pan.
  • Add the asafoetida, cumin, mustard, onion, fennel, and nigella seeds. Continue to cook, stirring occasionally, until the onions are soft.
  • Fold in the potatoes and add a few drops of water.
  • Cook over low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed.
  • Add lemon juice to taste, and serve immediately.


  • 2 onions
  • 2 fresh green chillies
  • 50 grams fresh coriander (cilantro)
  • 450 grams new potatoes
  • 1 teaspoon turmeric
  • 4 tablespoons Cooking oil
  • 2 dried red chillies
  • 6-8 curry leaves
  • ¼ teaspoon asafoetida
  • ½ teaspoon each cumin, mustard, onion, fennel and nigella seeds
  • Lemon juice, to taste
  • Salt


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