Place Pressure cooker on the flame, once heated add oil.
Add carom seeds and once it pops add asafetida and mix well. Cook for 15-20 seconds.
Add chopped green chili, mix well and let it fry.
Add ginger garlic paste and green garlic cook well for a minute.
Add the finely diced tomatoes, add a pinch of salt and mix well. Cook on medium flame.
Once there is oil formation and tomatoes are cooked properly add undhiyu masala, red chili powder, turmeric powder and mix well to infuse the ingredients together. Cook for about a minute until a fragrance lingers.
Now add sugar and lemon juice, give it a nice mix and add half a glass of water and stir well on full flame.
Once it starts to boil add papdi ke daane, tuver ke daane, diced potatoes and salt to taste. Let it boil.
Add surti papdi and mix well. Now lock the lid over pressure cooker and cook until four whistles on full flame.
Turn off the flame and let the cooker cool.
Unlock the lid and magic unfolds! Be gentle while stirring the vegetables.
Garnish with freshly chopped coriander.