• Peel the skin of 500 gram baby potatoes. If you don't get baby potatoes, use big potatoes by cutting them into pieces.
• Keep on placing the peeled potatoes in water, otherwise, they may turn dark.
• Put potatoes, 2 cup water, 1/4 tsp hing/Asafoetida, 1/4 tsp turmeric powder and 1/4 tsp salt in pressure cooker.
• Cook for 5 whistles. If you don't have pressure cook, you can boil potatoes in a pan with a lid till they turn soft enough to eat, but not mushy.

MAKING OF TADKA

• Add 2 tbsp mustard oil in a pan and heat it to the smoking point.
• Add 1/2 tsp cumin seeds, 2 chopped green chilies and 1 tbsp grated ginger.
• Saute on low heat for 1 minute until ginger turns slightly brown.
• Keeping the heat to lowest, add 1/4 tsp hing/asafoetida, 1 tsp coriander powder, Red chilli powder to taste, 1 tsp garam masala, 1 tsp dry mango powder, 2 tbsp coriander leaves and
• Salt to taste.
• Add boiled potatoes but do not add the water in which they were boiled. That leftover water can be used for making daal or anything.
• Now bring the heat to maximum and saute the potatoes so that they get roasted.
• You can hold the handle of the pan and toss the potatoes.
• Toss until all the masala get coated over the potatoes.
• Sprinkle 2 tbsp fresh coriander leaves.
• Serve hot.