In a pan add oil when hot add cumin seeds and asafoetida powder curry leaves add tomato puree cook it for 5 minutes add ginger chilli paste saute it add dry masalas like turmeric red chilli coriander powder and salt
Add crushed boiled potatoes and saute it add pasta saute it add water 1 glass of water or according to your choice
Give a nice boil slow the flame add Meggie masla or 1/2 tsp garam masala and 1 tsp crushed kasoori methi take out in serving bowl garnish with fresh coriander leaves and serve with chiiled aam ras and hot puries
For aam ras in a mixture jar add peeled mango chunks and give a smooth blend add sugar according to your taste and sweetness of mangoes
Make tight dough for puries roll it in small size roud puries and deep fry them
