Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15                    baby potatoes scraped clean and washed
   1      teaspoon      chilli powder
     1/2  teaspoon      dhania powder and mango powder
     3/4  teaspoon      sugar -- sambhar or garam
                        -- masala
                        salt to taste
     1/4  teaspoon      turmeric powder
   1      pinch         asafoetida
   1      teaspoon      ginger and garlic grated
   1      tablespoon    oil -- up to 1 1/2
   2      tablespoons   curds
   1      teaspoon      mustard-cumin seeds

Preparation:

Do not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully. Mix all the dry ingredients. Press mixture into the slits. Pressure cook for 1 whistle only. Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala. Cover and cook for 5 mins. or before the masala becomes too dry. Serve hot with naan or bread or chappati.