Wash the potatoes nicely and peel them. Par boil them with 2 tsp salt until they are slightly softened but not mushy.
Heat oil in a pan.
Once the oil is really hot, add cumin seeds and let them crackle for a few seconds.Now add curry leaves. Immediately simmer the heat to low after adding the jeera to avoid it from burning.
Add green chilli and curry leaves & fry for a few seconds.
Add crushed coriander seeds, chilli flakes, dry mango powder, roasted cumin powder and salt and fry for a few seconds.
Now add potatoes and cover and cook on low heat for 10-12 minutes.
Squeeze lemon juice and mix well. Garnish with fresh coriander. Serve hot with Dal, Rice or Parathas.
