Dhaniya Aloo Mongodi

(The Rajasthanis make only Dhania Mongodi, a remarkable coriander delight. We introduced potatoes, in the full belief that it would enhance the taste. We believe our faith has been vindicated.)

Heat oil in a kadai and deep fry the mongodi till golden. Remove to an absorbent paper to drain excess oil. Reserve in a panful of water until ready to cook. Quarter the tomato and remove the pulp and the seeds.

Heat ghee in a kadai. Add cumin seeds. When they crackle, add garlic paste and ginger paste. Stir-fry until the moisture evaporates. Add the chopped coriander leaves and stir-fry until dry. Add coriander powder, chilli powder and turmeric powder (dissolved in 60 ml. water). Stir-fry until almost dry. Then add tomato puree and stir-fry until the ghee floats on top. Add potatoes, mongodi and salt. Stir-fry for about seven minutes or until the potatoes and the mongodi are well coated with coriander leaves. Sprinkle pepper powder, cardamom powder, cinnamon powder, nutmeg powder and kasoori methi powder on top. Stir well and remove from heat.

Remove to a serving dish. Garnish with coriander leaves and tomato strips. Serve either as a main course with puris or as an accompaniment.