Take mixer jar put tomato, coriander powder and watermelon seeds and grind to a smooth paste.

Heat kadhai add oil, cumin and mustard seeds. When seeds start crackling put asafoetida, tomato puree and cook till the puree cooked and leave the sides of the kadhai.

Now add salt, chilli powder, Kasuri methi, garam masala, sugar and stir for 1 minute.

Add boiled baby potato and mix.

Put hot water and simmer for 5 minutes on medium flame.

Garnish with coriander leaves and serve hot with phulka or paratha.