Wash the black-eyed pea pods thoroughly and place them in a strainer to drain excess water. Trim both ends and cut them into half-inch or three-quarter-inch pieces. Cut the potatoes into medium or long thin pieces. Heat oil in a pan, add asafoetida and cumin seeds, and when they crackle, add all the dry spices and ginger-garlic paste. Mix well and sauté for 2-3 minutes. Cover and let it cook for 5-7 minutes.

Check occasionally to see if the potatoes are cooked; it takes about 12 to 15 minutes to cook. Finally, add dried mango powder and cook for another 5 minutes. Your black-eyed pea and potato curry is ready. Serve it with roti or parathas! In a bowl, take whole wheat flour, salt, a teaspoon of oil, and carom seeds. Gradually add water and knead into a dough. After kneading well, apply a little oil to keep the dough soft. Cover and let it rest for 10-15 minutes.

Place a griddle on the stove and keep the heat medium. Make small balls from the dough and roll them out thin. You can roll the parathas into round or triangular shapes. Place the paratha on the griddle and apply oil with a spoon. Once one side is cooked, flip the paratha and cook until golden on the other side. The paratha is ready!

Serve with cucumber raita! I've shared the recipe with you!