Boil potatoes, peel and dice them.

In a thick bottom pan (kadhai), heat the oil. Add the asoefotida powder, slit green chillies, cumin seeds and curry leaves.

When the cumin seeds start spluttering, add the boiled and cut potatoes. Mix it all well. Then add salt, coriander powder, garam masala and amchur. Cook till the spices infuse. Some of the potatoes can be made crisp by letting them be without stirring much. (Colour to be reddish). Garnish with coriander leaves. Done!