Make a coarse paste of the peas, onion, garlic, green chilly, ginger and keep aside.
Break the warian into small pieces. The warian should be broken into pieces which would fill appx half a tablespoon. We don’t want powder here.
Chop the potato into 10 large pieces and keep aside in water.
On medium flame, add the ghee. When hot but not smoking, add the cumin and bay leaf and lastly the hing.
Now add the warian and fry for appx 2 minutes.
Then add the pea paste and fry till it becomes a bit dry.
Now add the potatoes and fry again for a minute.
Add the red chilly powder.
Keep stirring as the pea paste will get caught at the bottom.
Scrape all the brown parts stuck at the bottom and now add the water.
Cover and let it simmer till the potato has cooked.
As soon as the potatoes are done turn off the fire.
Please make this dish as close to serving as possible, because the peas, potato and warian all soak up the water, and your dish will start drying out and becoming thick. Good gravy is the key to this dish.