Add oil, mustard seeds, methi seeds, and curry leaves (BT1) to the pan and heat for a few seconds.

Add chopped onion (BT2) and sauté until golden brown.

Add chopped tomato (BT3) and sauté for a few seconds.

Add baby potato and vangi (BT4), peanut paste, chilly powder, turmeric powder, salt, tamarind water (BT5), along with 180 ml water, and boil for 6–7 minutes on low flame.