Make a fine paste of tomatoes, green chillies and ginger.
Pour 1 tbsp oil in a frying pan(kadhai) and heat, put Badiya in oil and stir fry using a spoon. Turn them over once they become brown then take them out on a plate. Break 1 Badiya into 3-4 pieces then repeat with all Badiyas after they are cooled.
Peel, wash then cut potatoes.
Pour 1 tbsp oil in the cooker and heat, put Heeng and Jeera in hot oil. After Jeera is roasted add turmeric powder, coriander powder, stir fry spices 2-3 times with a spoon. Now put the tomato paste and fry spices till oil starts floating over them. Add red chilly powder, fried Badi, potatoes to these spices and mix. Stir fry for 2-3 minutes, put 1 glass of water and salt then close the lid. After 1 whistle goes off cook for another 2-3 minutes, open the cooker after all the pressure is released. Put in Garam masala, half of the green coriander leaves and mix. Aloo Badi Curry is ready.
Take out the curry in a bowl and garnish with the remaining coriander leaves. Serve hot Aloo Badi Curry with chapati, naan or rice and eat.