Wash & peel shaljum.cut into quarters & boil them till tender.

When shaljum are tender, strain the water & mash them either with hands or with masher.keep them over strainer to drop off water from them.

Heat oil in a pan,add zeera & sabut dhania to pop up.add sliced onion, fry to pink.cut hari mirch diagnally & add in pan also.add lal mirch,salt,haldi,adrak lehsun paste in pan & fry masal till raw smell vanish& oil seprates.

Add mash shaljum in pan & mix well in masala.fry over medium heat till all water from shaljum dries out & it comes together.the colour also changes & oil comes up.

Add chop tomatoes in pan, mix well in shaljum.cover & let it cook at low-medium flame till tomatoes are soft.check aftr 5-10 minutes.fry bhujia so that all things incorporate well together.sprinkle garam masala at end.garnish with chop hari mirch & hara dhania.serve hot with chapati.Enjoy with Cookpad.