One of the staples dishes in our home...
Chop the onions, tomatoes, potato and coriander. Juice the lemon and get the rest of the ingredients ready.
In a large saucepan, add the oil and let that heat up, then add the methi seeds, Jeera seeds and hing. Stir it with the oil for a few seconds. Once the seeds have slightly browned, add the onions and stir it well. Add the ginger and garlic mix alongside the chilli and let this mixture now cook for few minutes.
Once the onion mixture is slightly browned, add the potatoes and give the entire mix a stir. Add couple of tbsps of water and cover and cook for 10 minutes on low-medium heat. Keep an eye on the potatoes and keep checking and stirring.
Add the turmeric, coriander and lemon juice to the saucepan and cook for a few more minutes on low-medium heat. Let the spices cook out a little and then add the bindi. Stir it with the potatoes and then add the tomato mix, Kashmiri chilli powder and salt to taste. Mix this all really well and cover the saucepan. Let this now cook on low-medium for 10-15 minutes.
Check on the potatoes and pierce a knife through it, if it goes through potatoes are done. Make sure the Bindi is tender and all that slim has been cooked off. It shouldn't be sticky.
Garnish with coriander and chillies. Serve with fresh home made rotlis.