1. Chop the tomatoes fine,
2. Slice the ginger.
3. Boil the potatoes and cut into big pieces.
4. Apply the chaat masala, dhanajeera powder chili powder to the to the potatoes.
5. Roast the Anardanna and powder them.
6. Heat the oil in a vessel.
7. Add the tomatoes and cook for three to four minutes.
8. Add the ginger and cook for two minutes.
9. Be sure the oil separates form the tomatoes.
10. Add the green chilies and ajwain and fry again.
11. Add the potatoes and cook on a slow flame.
12. Add the powdered anardanna and salt.

Serve hot, garnished with chopped cilantro.

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