Boil or pressure cook the potatoes with the skin on, till quite soft. Cool, peel and break down or crumble the potatoes with your fingers. The potatoes should be partially mashed and partially with smallish lumps. Please do not mash them fine or you won’t achieve the desired texture of this dish.

Heat the oil in a wok or large pan. Add the mustard seeds. When the splutter, add the lentils and turn the heat to low-medium. Sauté till they start turning golden brown. Stir in the green chillies, curry leaves and asafetida. Do not let it burn.

Add the turmeric and the crumbled potatoes. Add salt to taste and mix well. Let this cook for about 5 to 7 minutes, uncovered. Sir occasionally so it cooks uniformly.

Take it off the heat and serve warm, on the side, with rice, pappad and a lentil based curry like sambhar/ kuzhambu or rasam.