1. Cut potatoes into big pieces.
2. Mash 3-4 pieces fine with hand.
3. Keep both aside.
4. Mix all the dry masala in 1/4 cup water.
5. Heat oil.
6. Add the seeds (cumin and mustard).
7. When they splutter, add green chilli and curry leaves.
8. Add the masala mixture and fry for 2 minutes.
9. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
10. Stir continuously after adding curd.
11. Add the remaining water and all the potato and flour. Stir well.
12. Boil and simmer for 10 minutes or till gravy thickens.
13. Garnish with chopped coriander.
14. Serve hot with chapathis and rice.

Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh