Sem Aloo ki Sabji


250 grams chapti sem (broad beans) broken into small pieces
2 potatoes chopped
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing (asafoetida)
1/2 teaspoon ajwain (carrom seeds)
1 teaspoon maharastrian garam masala (Optional)
1/2 tablespoon gud (jaggery) (Optional)
1/2 teaspoon dhania powder
2 tablespoon oil
Salt to taste


Heat oil in a pan.
Add rai and hing.
Add aloo and sem.
Sprinkle haldi, mirch, garam masala, salt, dhania powder and mix well.
Pour little hot water.
Cover and cook on low flame.
Add jaggery.
Mix and remove from flame.
Serve with hot phulkas.


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