1. Boil the potatoes in a cooker upto four whistles.
2. When the cooker cools, take the potatoes out and peel them.
3. Cube them into big cubes. Add salt onto the chopped potatoes
4. In a kadai (wok) heat oil.
5. When the oil is hot, add the curry leaves and jeera , allow to splutter.
6. Add turmeric powder, chilli powder and hing into the oil. (lower the flame if required or the powders will burn).
7. Add the potatoes into the kadai, and mix throughly.
8. If the flame is not already low, lower it now and cover the wok with a lid for 5 minutes.
9. The dish is now ready and can be eaten at any point. If you would like the potato to be crisp and coated with the masala keep the wok on low flame for another 20 minutes or so.
10. Add the chopped green coriander when you take it off the flame and before you serve.
11. If you like it tangy, squeeze half a lime once you take it off the flame.
12. Enjoy!!

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