Crush and break the potatoes between the palms of your hands and set aside.
Heat oil. Add the asafoetida, ginger and whole red chillies.
When the chillies begin to darken, add the roasted and powdered ingredients and the potatoes, and mix well.
Add salt, mango powder, turmeric and 2 tbsp of coriander leaves and saute over low heat for about 5 minutes.
Garnish with the rest of the chopped coriander leaves and serve hot.
Key Ingredients: potatoes, vegetable oil, red chilli, black cardamom, salt, raw mango powder, ginger, asafoetida, cumin seeds, fennel, coriander seeds, cardamom, cloves, mango powder, turmeric, coriander leaves