3 tb Ghee 1 tb Minced ginger root 2 Green chilies, minced 1/2 tb Whole cumin seeds 1 ts Black mustard seeds 1/4 ts Asafetida 2 md Tomatoes; chopped 1 1/2 lb Potatoes; cubed 1 ts Turmeric 1 tb Coriander 1 1/4 c Water 1 1/2 c Fresh or frozen peas 1 ts Salt 3 tb Fresh coriander, chopped Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.
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