Heat the cooking pot with the ghee and oil and throw in the mustard seeds and cumin seeds. Once the mustard seeds crackle, add the hing, dried chili, curry leaves and grated ginger
Once fragrant, add the turmeric and chili powders, stir them in the oil quickly and next add the tomatoes. Cover and cook over medium until the tomatoes turn mushy, then add the salt and jaggery
If the pot dries out, add splashes of hot water and then add the potatoes. Mix throughly, add 1½ cups of hot water, cover and cook for 7-8 minutes
Remove the lid and break and mash a few potatoes (this helps to thicken the consistency of the curry), check for salt and adjust if needed. When done, remove from heat and add the coriander leaves
Mix evenly and serve your delicious Bengali aloo tamatar sabji with rotis, parathas and/or pooris. Enjoy!
