Step 1: Heat the oil. Place a pan or kadhai on the stove over medium heat and add 1/2 ladle of cooking oil. Let it heat up nicely.

Step 2: Add the tempering. Once the oil is hot, add the mustard seeds and let them splutter. Next, add the cumin seeds, asafoetida, and curry leaves.

Step 3: Sauté the onions. Add the finely chopped onions to the pan. Sauté them on medium heat until they turn a light golden brown colour.

Step 4: Add the aromatics. Stir in the freshly crushed mixture of dry coconut, ginger, garlic, and coriander. Cook for a minute until the raw smell goes away.

Step 5: Cook the tomatoes. Add the chopped tomato and salt to taste. Sauté for about a minute until the tomato becomes soft and mushy.

Step 6: Add the spices. Lower the heat to avoid burning the spices. Add the turmeric powder and Kanda Lasun Masala. Mix everything well.

Step 7: Stir in peanut powder. Add the roasted peanut powder to the pan and gently mix it with the cooked masala.

Step 8: Add the vegetables. Toss in the cubed potatoes and fresh green peas. Stir well for a minute so the delicious masala completely coats the veggies. This builds the base flavour for your Vatana Batata Rassa Bhaji.

Step 9: Pour the water. Pour 1 1/2 glasses of warm water into the pan. Stir everything nicely. You can add a little less water if you want a thicker gravy.

Step 10: Simmer and cook. Increase the heat slightly and wait for a boil. Once boiling, turn the heat down to low. Partially cover the pan with a lid and let it cook for 10 to 12 minutes, or until the potatoes and peas are completely tender. Serve hot!