Cut the peyajkoli into one and half inch length and discard the flowers. Wash them under running water thoroughly.
Peel the potatoes and cut them lenghthwise into one and half inch lenght (french fry cut but a little thicker).
In a kadai, heat mustard oil and break a green chili and add to it. Add the nigella seeds and fry for a few seconds till you start getting the spice aroma. At this point, add the potatoes and start frying them.
Add turmeric powder , red chili powder and salt and continue stir frying over high heat for a couple of minutes.
Then sprinkle some water and cover the kadai. Lower the temperature and let the potatoes soften. Keep checking time and again that the potatoes are not sticking to the kadai. After a few minutes, remove the lid and fry again. Once the potatoes have become almost soft, add the peyajkoli.
Peyajkoli does not take long to cook. Depending on how soft you want them, it takes about 4 to 5 minutes for peyajkoi to cook. Sprinkle some sugar and add more salt if required.
Add a couple of split green chilies and cover and cook the peyajkoli together with the alu. After two to three minutes, remove the lid and check if everything has come together. Turn off the heat and serve with rice or roti.