Separate the fleshy green sepals from the red petals forming inside. Chop the sepals (the green covering of the bud) into four parts lengthwise. Heat two tbsp mustard oil and add the chopped semal sepals. Fry for three-four minutes. Add the cubed potatoes and fry for five minutes more. Keep aside. Heat the remaining 1 tbsp mustard oil and tip in the methi seeds. Wait till they turn light brown and then pour the onion paste. Fry the paste till it becomes pinkish brown. Add the ginger-garlic and tomato paste and salt. Cook till the mixture gets glossy. Add the powdered spices and mix well. Stir and cook for a couple of minutes. Add the partly fried semal sepals and potatoes to the cooked spice mixture. Add water, mix well and cover the lid. Cook for about 15 minutes on low flame. Serve with chapattis.
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