First, cook potato with enough water, turmeric powder, and salt for 2 whistles
Transfer to a colander and run cold water to prevent further cooking
drain the water completely and cool
Peel and chop
heat the pan on medium flame
add coriander seeds, chana dal, fenugreek seeds, pepper, red chilli; mix well
roast till they turn aromatic and change color
Turn off the stove and cool it completely
Grind into a coarse powder
Add oil and heat on a medium flame
When the oil turns hot, add mustard seeds, chana dal, and curry leaves; let them splutter
Furthermore, add asafoetida and mix well
Add cooked potatoes; give a quick mix
Furthermore, add 1/4 cup of ground podi; mix well and make sure podi is well coated
add required salt and extra podi according to your taste; mix well
Turn down to low flame; cook for 8-10 minutes until the masala is well coated and the curry turns flavorful