Grind coconut and add curd, ginger paste and salt into it.

Heat oil in a pan and stir fry potatoes unless it turns golden brown.

In the same pan add a tbsp of mustard oil and add cumin seeds to let it splutter.

Add asafoetida, dried red chilli and chopped tomatoes.

Add potatoes and coriander leaves in the pan and stir fry them so that all the juices get mixed together.

Add coconut paste and all the spices.