PREPARATION

(For Chutney)

1. In a blender, add 30 grams coriander leaves, 2 tablespoons mint leaves, 1/2 tablespoon ginger, 1 tablespoon garlic, 2 green chili, 2 tablespoons water and blend until smooth. Keep aside.

(Rest of the Preparation)

1. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric and stir well.

2. Now, add the blended mixture and cook for 5 - 7 minutes.

3. Then, add 375 grams boiled baby potatoes, 2 tablespoons yogurt and mix well.

4. Add 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon salt and mix it well. Cook for 5 - 7 minutes.

5. Add 1/2 teaspoon chaat masala, 1/2 teaspoon lemon juice, 2 tablespoons coriander and mix it again.

6. Garnish with sesame seeds.

7. Serve.