Heat oil a kadhai, add mustard seeds, asafoetida, a little turmeric powder, slit green chillies & curry leaves. Allow these to crackle for a few seconds. Now add the peanuts, cook on slow heat for 30 seconds.

Add the onions, saute until they turn caramelise & turn golden brown. Add the cubed potatoes, mix and cook for 2 mins. Add a little salt at this point

Cover & cook the mixture on low- medium heat, until the potatoes are done. Stir once or twice in between so the potatoes don't stick to the bottom.

Meanwhile, quickly wash the chivda under running water in a seive, running your fingers through it. Leave aside to drain for 2 minutes.

Add a little salt, turmeric powder and sugar, gently mix with your fingers. Set aside in the seive itself.

Once the potatoes turn soft, add the chivda mixture into the masala, mix gently.

Cover & cook on low heat for about 5 minutes, adding a few drops of water on the lid. Cook till done

Garnish with freshly squeezed lemon juice, fresh coriander, sev and grated coconut. Serve hot with a hot cup of tea. Enjoy! 🙂