Marwari Alu ki Subzi

This is one of those recipes I learnt from a friend when I lived in Alwar in Rajasthan. It's really tasty but involves minimum work. Gets done in a jiffy too. Just the kind of recipes I like !!!
It goes pretty well with both rice & rotis. But the Marwaris, I believe, normally have it with puris for breakfast. WOW !!!

Ingredients

potatoes - 4 medium sized, boiled, peeled & diced
curds - 1 cup, beaten
besan( gram flour) - 1 heaped tsp
tuemeric powder - 1/4 tsp
chilli powder - 2 tsp
dhania-jeera powder ( coriander-cumin powder) - 1 tsp
salt to taste
chopped coriander for garnish


For the Tadka

oil - about 1 tbsp
rai ( mustard seeds ) - 1/2 tsp
jeera ( cumin seeds ) - 1 tsp
saunf ( fennel seeds ) - 1 tsp
kalonji ( nigella seeds ) - 1/2 tsp
bay leaf - 1
cloves - 2
cinnamon - 2 sticks
hing ( asafoetida ) - a pinch


Method

1. Mix curds & gram flour in a bowl & whisk well. Add the turmeric powder, chilli powder, coriander- cumin powder & salt & mix well again.There should be no lumps. Keep aside
2. Heat the oil in a kadhai & add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon & hing & stir for a minute.
3. Turn the flame to low & pour the curd- besan mixture in. Keep stirring on medium flame until the mixture comes to a boil.
4. Add the potatoes & salt with 1/2 a cup of water & mix well. Bring to a boil & cook on medium flame for about 7-8 minutes until consistency of gravy seems right.
5. Serve hot garnished with chopped coriander.

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