½cupcoriandercilantro / dhania leaves, finely chopped for garnishing
Water as needed
Heat oil in a deep dish pan kept on medium heat. Once heated, add mustard seeds.When the mustard seeds starts spluttering, add onions, salt and turmeric powder and fry till the onions turn translucent and have softened.
Add the crushed garlic and ginger and fry for 10 seconds or so and then add potatoes along with chilly, coriander and cumin powder.
Add a cup of water and then stir the potatoes in the mixture.
Cover and continue to cook for 12-15 minutes till the potatoes change color and have softened. (Note - As it cooks, check once to make sure there is enough water to cook the potatoes. Add additional water as needed to prevent the potatoes from sticking to the pan and burning. )
Add the remaining ingredients - peas, tomatoes and jaggery (if using) and mix well. Cover and reduce the heat to medium low and continue to cook for 10 minutes till the tomatoes have softened and blended.
Add the finely chopped coriander leaves and serve hot with Rotis.