Preparation Method

• Blanch the tomatoes, peel the skin and grind it.
• Dice the potatoes into small pieces.
• Chop the beans into one inch long.
• Heat a pan with ghee.
• Temper mustard, fenugreek seed, cumin seed, curry leaves, add gram flour, simmer to a low flame and cook until raw smell goes.
• Flip the potatoes, beans, tomato puree, green chillies, salt, sugar, coriander leaves and allow it to cook.
• When the potato is done remove from fire and keep aside.
• Garnish with kara boondi and serve with poori, chapati or hot steamed rice.