1. Deep fry the vadis to a red colour, drain and set aside.
2. Grind ginger and cumin seeds to a paste.
3. Heat 2 tbsps. of oil and add bay leaves and asafetida.
4. After a few seconds add the potatoes and fry to a golden brown colour.
5. Add the bhopla and fry till dry, put in rest of the above ingredients with the exception of coriander leaves.
6. Mix well and cover with water.
7. Cook till the vegetables are tender and gravy quite thick.
8. Serve garnished with coriander leaves.

Serves: 4