Rajasthani Alu gravy

Ingredients:

Potato - 4 medium sized cooked and cut into large cubes

Yogurt - 1 cup

Besan/Chick pea flour - 1 tablespoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Chilli powder - 1 teaspoon

Turmeric - 1/2 teaspoon

Tempering:

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Kalongi(Onion seeds) - 1/2 teaspoon

Cumin seeds - 1 teaspoon

Pepper corns - few

Sonph - 1/2 teaspoon

Asefotida - pinch

Cinnamon - 1 inch piece

Cloves - few

Bay Leaves - few

Garnish:

Curry Leaves

Salt

Method:

Mix Yogurt, Besan/Chick pea flour, Coriander powder, Cumin powder, Chili powder, Turmeric and set aside. In a pan heat oil and add mustard, after mustard crackles - add all other tempering ingredients, fry for a minute on medium heat until the spices let out the aroma. Add the yogurt mixture and salt and let it boil for 2 minutes. Add cooked potato and garnish with curry leaves. Let it come to a boil, then turn off heat. Serve with rotis or pooris.