Another personal favourite since long. Had always liked it right from the childhood. My Ma’s recipe, a Punjabi version (with dahi in the ingredients) was loved by all the kids…and really demolished with loads of hot, soft puris.
But my current favourite, for the past decade or so, is the version that Deepti, my wife, introduced us to. It is more like a typical Rajasthani recipe, with loads of thin gravy, colourful with use of red pepper powder & Kashmiri Mirch powder…and an amazing heeng aroma… I just love it.
Method
Place a kadahi on the gas stove. Pour in the oil & allow to heat up.
Add the powdered heeng to the oil. It will fry and float up.
Add the jeera and allow it to float up too.
Add the water-dissolved-mix of the spices and salt to the pan. Stir and cook till the oil starts showing on the sides.
Add tomato puree and cook till the oil shows.
Add the mashed potato & 1 tsp kashmiri mirch powder to the kadahi. Mix thoroughly. Ensure no lumps remain in the potato.
Add 1.5 tsp garam masala powder to the kadahi.
As soon as the oil separates again, add adequate amount of HOT water to the kadahi… (depending upon how thin you want the jhol to be).
Once the gravy starts boiling, add the cut pieces of potatoes to the kadahi. Allow to cook for some time till the oil has floated to the top.
Add finely shredded fresh green coriander to the Kadahi. Cover & cook for 5 more minutes. Take off the stove.
