Roast the jave till brown in a pan. Once done take out and transfer to a plate. In the same pan or other heat ghee, add carrom seeds. Once carrom seeds crackle, add onions and finely chopped green chilies.
Saute till onions are light pink.

Add finely chopped potatoes and green peas. Add 1-2 tbsp of water and cook till the potatoes and peas are soft. Add turmeric powder and red chili powder. Once potatoes are done add roasted jave and salt. Mix and add 2 cups of water.

Cover the pan and cook on medium flame till water evaporates and jave soft. Take off the flame and keep it covered for 1-2 minutes and serve hot, with tomato ketchup.