Heat 1 tbsp. oil & fry the potatoes till light brown. Drain &keep aside.
Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Add the asafoetida, urad dal, green chilies and curry leaves. Saute for for a few seconds.
Add the onion and fry till light brown.
Add the ginger-garlic paste and continue to fry for a few more seconds.
Add tomatoes, salt, turmeric powder & red chili powder. Fry till oil separates.
Add the kulfa leaves and the fried potatoes and stir fry on a medium flame till dry.
When done, add ghee and mix well.
Serve as a side dish with rice or chapattis.
