Ingredients 

• Potatoes-1 big .
• Kala Chana-1 medium cup soaked overnight in water.
• Onion-1.
• Tomatoes-2 ripe 
• Red Chillies- 8 or 9.
• Saunf -2 teaspoons.
• Coconut- grated, 1 cup.
• Sambhar Powder-1 teaspoon 
• Turmeric powder 1/4 tsp.
• A few curry leaves and coriander leaves to garnish.
• Salt 
• Oil.

• Peel and cut the potatoes into cubes
• Cut one-fourth of the onion and fry it lightly along with red chillies, saunf and coconut till light brown. Grind to a smooth paste. 
• Heat oil and fry the remaining three-fourth of the onion chopped into pieces. When the onion changes colour add turmeric powder and brown grams and saute for 2 minutes. 
• Now pour in a glass of water and salt, mix everything and cover the vessel. Let it cook for nearly 10 minutes or until till the grams are cooked. 
• Add potatoes, tomatoes, ground mixture and sambhar powder.
• Pour in more water, cover the vessel and let the mixture boil for 10-15 minutes on a low flame or till the potatoes are done. 
• Garnish with coriander and curry leaves.