Potato in Curd Gravy

• 3 medium size: Potatoes (boiled and peeled)
• 1 cup: Curd or yogurt (beaten)
• 1/2 tsp: Ginger
• 1/2 tsp: Garlic (grated)
• 2-3: Green chillies (slit)
• 1 stalk: Curry leaves
• 1 tsp: Coriander leaves (chopped)
• 1 tsp: Cumin
• 1 tsp: Mustard seeds
• 1/4 tsp: Wheat flour
• 1/2 tsp: Dhania powder
• 1/4 tsp: Turmeric powder
• 1/4 tsp: Garam masala
• 2 pinches: Asafoetida
• 1 tsp: Red chilli powder
• 1 tsp: Salt
• 1 tsp: Oil
• 1-1/4 cup: Water

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
4. Add the remaining water and all the potato and flour. Stir well.
5. Boil and simmer for 10 minutes or till gravy thickens
6. Garnish with chopped coriander.
7. Serve hot with thin wheat chapaties and rice.