Clean and cut the potatoes into 2 halves and boil it in a pressure cooker
Peel it's skin, post boiling & fry/sauté until light golden brown in colour before preparing the main dish
Now, in a blender jar take the aforementioned amounts of washed & roughly chopped tomatoes, soaked red chilli Ginger & also put 2 Green Chillies as well & blend it all in the form of a thick purée without adding any water to it
Now, in the same frying pan in which the potatoes were sautéed earlier: Keeping the flame in the medium, add in the same oil - 2 pieces of Bay Leaves & 2 pieces of Whole Red Chillies & the Hing & sauté it until it releases a nice smell
Now, pour in the entire tomato ginger & red chilli purée that we’ve prepared already into it and also, add in the measured turmeric powder, salt & sugar and keep sautéing well enough- In the medium flame for about 2/3 mins time & then reducing it to the low-medium, for about another 10-12 mins time
No need to add in any water at all- Just, wash the blender jar in which we’ve prepared the purée for the dish with a very little amount of water & run the blender once more to scrape off the remains of the purée to be poured into the boiling gravy in the frying pan/kadhai/wok
Well cook until the raw smell of the tomatoes and rest other ingredients are submerged & well incorporated into the gravy of our very unique dish releasing an absolutely delicious & crazily fine aroma to the entire house, the gravy’s thickened substantially... put off the flame & keep it on the oven, covered for about another 10-15 mins time, in it's standby position
Well, here you go with this fabulous dish to be served piping hot with puris, plain rice/fried rice, parathas & even plain Rotis
