Heat 1 tbsp. oil in a pan and fry the potatoes till light brown. Drain and 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 chilli 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.
