Step 1. Boil potatoes until tender. I like to boil and cook them to a point until they are tender but not falling apart. Drain the water and keep a kitchen towel on top of the vessel, so the potatoes can steam a little more, about 5 to 10 minutes.
Step 2. Then peel the potatoes and chop in big cubes and set aside.
Step 3. Heat oil in a vessel. Add asafoetida and mustard seeds. Wait for the mustard seeds to crackle. Then add green chillies, ginger, curry leaves and turmeric.
Step 4. Add the potatoes and gently mix. Add sugar and salt to taste.
Step 5. Cover and keep on very low flame for 5 minutes, till all the flavours get mixed.
Step 6. Now add the chopped coriander and coconut (if using) and cover again for 5 minutes on low flame.
Step 7. Serve hot with pooris and slice of lime wedge. Enjoy!
For making pooris:
Step 1. Mix the flour, semolina, sugar and salt in a large plate or shallow bowl.
Step 2. Heat 2 tablespoons oil in a vessel and add this to the above mixture.
Step 3. Mix it in, gradually add water and start to knead. Add enough water so the dough comes together. Knead until firm, it should not be a soft dough (used to make “chappati”). It has to be firm.
Step 4. Make 15 equal round portions. Roll each one in 3 inch diameter, round.
Step 5. Heat oil in a vessel. Once the oil is hot, slide in the poori. Gently press down on one side of the poori with a skimmer. This allows the poori to puff up.
Step 6. Quickly turn it over and fry the other side.
Step 7. Drain it on a paper towel. Serve hot.