3 tb Ghee

1 tb Minced ginger root

2 Green chilies, minced

1/2 tb Whole cumin seeds

1 ts Black mustard seeds

1/4 ts Asafetida

2 md Tomatoes; chopped

1 1/2 lb Potatoes; cubed

1 ts Turmeric

1 tb Coriander

1 1/4 c Water

1 1/2 c Fresh or frozen peas

1 ts Salt

3 tb Fresh coriander, chopped

Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.