Peel the potatoes, then cut into fingers, soak in water for 20 minutes; drain the water

Heat the coconut oil in a pan.

Add mustard seeds and let them splutter.

Add cumin seeds, garlic, and saute

Add the potato fingers, mix well, and cook until the potatoes are soft. avoid adding water, let the potatoes get cooked in oil, and steam

Add Kashmiri chili powder, coriander powder, garam masala, curry leaves, and salt; mix well and cook for 6 minutes

Finish with fresh coriander leaves and asafoetida; mix well

Serve hot with rice, sambar, or rasam.