Ingredients
1 1/2 lb baby potatoes, skinned and pricked with a fork
2 tbsp cooking oil
A pinch of hing
1 tsp mustard seeds
1 tsp cumin seeds
4 dry red chillies, broken into small pieces
5 green chillies, slit
2 tbsp coriander leaves, chopped
1 tsp amchoor (Mango powder)
1 tsp cumin powder
1 1/2 tsp dhania powder
1 1/2 tsp garam masala powder
Salt to taste

Method
Heat the oil and add the mustard, cumin,
green chillies and red chillies.
When the seeds splutter, add the potatoes
and fry on a low flame, stirring
occasionally.
You might have to cook the potatoes covered
and keep checking on them every once in a 
while.
Dont add too much of water.
Sprinkle water only as necessary.
When the potatoes are almost done,
add the powders, hing and salt to taste.
Mix well and keep frying on low heat.
After about 3-4 minutes, add 1-2 cups of water
and turn the heat to medium.
Cook covered for about 5 more minutes.
Add the chopped coriander leaves and mix well.
Simmer the potatoes in the masala for another
10 minutes.
Remove and eat when hot.