250g potatoes
3 cloves garlic
1 ½ tsp chilli powder 
1 tbsp neutral oil
pinch hing (asafoetida)
5-6 curry leaves
⅛ tsp turmeric
½ tsp dhana jeeru (coriander seed powder)
½ tsp salt

1. Wash potatoes thoroughly and cut them into big chunks. Do not peel. Soak in water while you get the rest of the stuff ready. Blitz the garlic cloves, chilli powder and a splash of water to a fine paste in a food processor. Reserve for later use.

2. Heat oil on medium low and bloom hing. Next add curry leaves and turmeric. Once it crackles, add the garlic and chilli powder paste, 1½ cup water, dhana jeeru and salt. Turn to medium high and bring to a boil. Then add the potatoes. Cover and let simmer for 15 to 20 minutes. Stir occasionally and check for doneness.

3. Serve hot with halvo khichdis / chutti khichdi and kadhi.