Peel the potatoes and chop them into small to medium sized pieces.

Chop the onion, green chillies and ginger finely.

Heat oil in a heavy bottom iron kadhai and add the mustard seeds.

When they splutter add the cumin seeds, curry leaves and asafoetida.

Now add the chopped onion, green chilies and ginger.

When they turn golden in colour, add the potato pieces and toss.

Add salt, turmeric powder, chili powder and coriander powder.

Stir fry it on low flame till it turns crisp.

Garnish with finely chopped coriander leaves and sprinkle aamchut powder on top.

Serve it hot with rice, rotis or phulkas. It pairs very well with a bowl of cold curd rice, perfect for a hot afternoon lunch.