Prepare a mixture of 4-5 boiled and mashed potato and tomatoes and dissolve in ½ liter of water. Add 1 tsp of salt. Keep stirring until completely blended.
Once blended pour it in a deep pan.
Add two cups of water so that it is remains liquid.
The broth will be ready once green chilies turn soft that’s a very good indicator to check whether broth is cooked properly or not.
Switch off the flame once the broth is ready.
Make a baghar in a pan, heat ½ cup cooking oil in a pan and add 1 tbsp National Cumin Seeds, 10-15 curry leaves and 3-4 whole red pepper. Let it simmer on medium to high flame till chillies turn black or dark brown.