PREPARATION

1. Take a pan, add 50 grams peanuts and dry roast for 3 - 5 minutes on medium heat.

2. Remove it from heat and remove the skin of peanuts.

3. Transfer this into a mortar and crush them with the help of a pestle. Keep aside.

4. Heat 30 milliliters oil in a pan, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 2 dry red chili and stir for 1 - 2 minutes.

5. Add 6 curry leaves, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1/4 teaspoon turmeric and stir well.

6. Then, add 450 grams boiled potatoes, crushed peanuts and mix it well.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1/4 teaspoon paprika, 1/2 teaspoon red chili, 1/4 teaspoon black pepper powder and mix it well.

9. Cover it with lid and cook for about 5 - 7 minutes on medium heat.

10. Open the lid and give it a nice stir.

11. Add 1 teaspoon white sesame seeds, 1/2 teaspoon dry mango powder and mix it well.

12. Add 1 tablespoon coriander and mix it again.

13. Cook for another 3 - 5 minutes on medium heat.

14. Remove it from heat.

15. Serve hot.