Place the pan on the flame, once medium hot, add oil.
Add the dry chili, asafetida, cumin seeds and sesame seeds. Mix well
Now add the curry leaves and chopped green chilies. Lower the flame and sauté it for about half a minute.
Add Pavbhaji masala, and cook for about 10-15 seconds till a beautiful aroma arises.
Quickly add the potatoes to the mixture and mix well.
Add salt to taste and dry mango powder, mix well. If you do not have the dry mango powder, you can squeeze a lemon too.
Turn the gas to low medium flame and cover the pan with a lid for 5-7 minutes. Let the spices infuse brilliantly into the potato pieces.
Remove the lid, you will be greeted by a pleasant aroma, give it a mix. At this point, you can add chopped coriander, but it will taste fantastic as it is.
Turn off the flame. Transfer the dish to a serving bowl and MUNCH ON!