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

Preparations:

• 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.