Heat 2 tbsp oil in a Kadai (a round bottomed pan). Fry the potatoes and Jhinge and keep them aside.

Heat 1 tbsp oil in pan. To it add Kalonji and 2 green chillies. Once it starts to crackle, add onion and a pinch of salt and let it cook a little.

To this add the fried potatoes and jhinge. Add salt, sugar and turmeric. Cover and saute alternatively for some time.

Sprinkle little water to cook.

Once the vegetables are tender, add the fried Boris and poppy paste to it.

Mix thoroughly.

Sprinkle 1 tbsp mustard oil from above and put 2-3 slitted green chillies.

Keep this covered for 5-10 mins before serving.