Soak the javarisi for 20 minutes.

Bake the potato and grind it into paste along with red chilli and salt. Add azafotida powder.

In a presure cooket add both and steam it for a while.

Then pour it with a small spoon in the cloth

Allow to dry for 2 days. Separate it dry it. Can be preserved for year.

Then fry it in oil and taste it.