Aloo Sadeko

Ingredients required:

3 large size potatoes
1 medium size onion
1 tomato
3-4 garlic cloves
3-4 green chilis
1 tsp of ginger paste
1/2 tsp black salt
1/2 tsp regular salt
1/2 tsp of black pepper
1/2 tsp of fenugreek seeds
1/2 tsp of mustard sauce
1/2 tsp of cumin powder
1/2 coriander powder
1/2 tsp of turmeric powder
1/2 tsp of crushed red chili powder
Few peanuts
Little Mustard oil for frying fenugreek seeds only
Coriander leaves 

Method I followed:

Cut the potatoes in to pieces and peel them.
Take water in a pot and boil the potato pieces. Add little salt to water and let it boil for 20 minutes.
After 20 minute, poke the potato pieces with a fork or tooth pick to check whether it is boiled perfectly or not.
Done? Place the potato in a different pot or bowl. Now let the potatoes cool down for few minutes.
Meanwhile you get with with chopping onion, tomato, green chilis and coriander leaves.
Pour all of them over boiled potatoes.
Add black salt, regular salt and black pepper to the boiled potato. 
Keep the bowl of potatoes inside the fridge. Chill it for 10-20 minutes.
Now dry-roast peanuts in a frying pan. if you wish, you can fry it in oil.
Remove peanut from the pan. Set aside for cooling off.
heat little oil in the same pan. Add fenugreek seeds and fry it until it turns into black. Once they become completely black, remove the pan with fried seeds from oven. But keep the fenugreek seed in the oil for 7-10 minutes.
Make the past of garlic and mix it with ginger paste.
Take out the potato bowl from the fridge.
Add cumin powder, coriander powder, turmeric powder, red chili pepper, ginger-garlic paste, mustard sauce to the potato.
Peel off the skin of roasted peanuts and pour over the potatoes.
At last pour oil along with deep fried  fenugreek seed over the potatoes. Now mix all the ingredients with your hand.
Your Aloo Sadeko is ready. You can have it directly. Else it can be served with overnight soaked rice.