Cut potatoes into small cubes. Wash and cook both in pressure cooker with require amount of water, with salt and 1/2tsp of turmeric powder. Mash cooked potatoes slightly. Make paste of green garlic, ginger and chilli. And choop the tomato. Keep aside.

Heat oil into heavy pan, add bay leaf, cumin seeds and asfoitida. Then add ginger, chilli and garlic paste and cook on low heat for a while. Then add chopped tomatoes and some salt, cook till it's tender and mashy.

That will release oil, then add all dry spices and cook for a few seconds. Then add 2-3 tbsp of water and cook till oil release again. (This process of cook dry masala and then with little amount of water will give a nice flavor of masala in dish.)

Now add cooked peas and potato mixture. Add 1/2 to 1 cup of hot water, or as required your dish, and simmer for 8-10min on low to medium heat. (Adding hot water in any dish for adjust consistency make perfect consistency and don't let masala to change their taste)

Then cut bun into small pieces, add some into a bowl, pour ragda on it. Now top with sev, chopped onions, sweet tamarind chutney, and aloo sev. Serve hot.