INGREDIENTS :

• 500 gm aloo (potatoes) - peeled, boiled

• 5-6 badiyan

• 2 tbsp oil

• 1 tsp cumin seeds

• 1 tbsp salt

• 1/2 tsp turmeric powder

• 1/4 cup yogurt-beaten smooth

• 2 1/2 cups water

• 1 tbsp coriander leaves

Preparation:

• Break the potatoes, by holding them in your palm and closing your fists.

• Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.

• In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.

• Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.

• Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.