Alu - 1/2 kg
Onion - 2 big
Ginger garlic paste - 1 sp
Green chillis - 2
Curry leaves - a few
Gasagasaalu (khuskhus) - 2 tea spoons
Cashew nuts - 5 full nuts
Garam masala - 1/2 tea spoon
Chilli powder - 1 spoon
salt - a little
Turmeric - a little
Curd - 1 cup


Boil well-cleaned potatoes in pressure cooker (2 whistles) with a small glass of water. Peel them and cut into big pieces.

Dry roast (without oil) cashews and gasagasaalu and make a paste adding a little water in small mixie. Cut onions into small, thin pieces, slit green chillies.

Pour oil in a pressure pan and let it get heated. Fry onion, green chillies, curry leaves. After onion turns into brown colour, add a spoonful ginger-garlic paste and fry it for two minutes. Add gasagasaalu-cashew paste and fry it. Then add potato pieces and fry it for two minutes. Add salt, chilli powder and turmeric and add enough water. Let all the flavour mix well and let it boil for 5 minutes. Then add coriander leaves and curd and simmer it for 5 minutes (do not let the curd break into pieces).