Preparation / Directions:
If potatoes are new, don't bother to peel them. Dice. Warm oil in a large skillet. When hot, put in asafetida followed by the mustard seeds. When the seeds begin to pop, add curry leaves and stir once. Add potatoes, cauliflower, peas, chiles, turmeric, salt and sugar. Stir for 2 minutes. Add 1/4 cup water and stir. As soon as water begins to bubble, cover, turn heat to low and simmer for 10 to 15 minutes. Sprinkle with coconut and cilantro and serve.
Source: Madhur Jaffrey, "A Taste of India
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