In the same pan, or after transferring the left over oil to a larger pan, start making the aloo badi. If there is very little oil in the pan, add another 2 teaspoons.
Add the jeera and let it crackle.
Add hing powder (asafoetida), the bay leaves and sliced chives. Keeping the heat low, saute till the chives begin to blacken. About 5 minutes as the chives may take some time to blacken.
Increase the heat and add onion slices. Saute till the onions darken to a golden brown. About 2 minutes.
Add the ginger garlic paste, stir them in. Saute for about 30 seconds, till you get the aroma of the ginger and garlic.
Add tomatoes, and still keeping the heat high, stir continuously for about 30 seconds, till the tomatoes blend with the rest of the gravy.
Now drain and add the potatoes, stirring so that they are coated in the masala. About 10 seconds.
Add the fried badi and red chilli, along with any residual oil.
Add the citrus peel, stir well.
Add the garam masala and salt and again stir well.
Add 2-3 cups of water so that the surface of the curry is completely covered.
Bring it to a boil and then reduce the heat, to keep the curry in a simmer for about 20 minutes. The badi/ nuggets should now be soft and spongy and the potatoes should be cooked.
Remove to a serving bowl. Serve hot, with steamed rice.