Steps
- 1
In a pressure cooker, heat oil, add in the tempering ingredients and allow the cumin seeds to splutter.
- 2
Add potato and peas, saute for 3 to 4 minutes, add water,salt and pressure cook for 5 minutes.
- 3
If the ghughri looks wet, cook uncovered until the water is evaporated. Drizzle with lemon juice.
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