Take 1 tbsp coriander seeds in a pan, dry roast it for half minute then add 5-6 Kashmiri red chilies and dry roast it till you get the aroma of chilies.

Put 1/4 cup (20g) of grated coconut into a mixer jar and transfer the roast chili and coriander seeds into it. Add little water.

Make fine paste. This is the basic masala required to make Batate vagu.

Take 3 tbsp cooking oil in a pan and heat it. Once heated add half tbsp mustard seeds and let it splutter.

then add one strand curry leaves and saute well.

Now add 2 medium sized chopped tomato and saute

Add little water if required and saute till the tomato becomes mushy.

Now add the ground masala and mix all the ingredients. Heat it for 2 minutes.

add 1/2 tbsp red chili powder. This step is optional, it is only to make the dish more spicy and more colorful.

Take a pinch of asafoetida, dissolve it in water and put it into the pan. This is the key ingredient of the dish. You can add asafoetida directly while making masala into mixer jar also.

Take 3 medium sized potato, pressure cook it upto a whistle with little salt added, then peel of the skin and crush it with hands and add it to the pan. Do not mash potatoes, crush with hand as it gives a good texture to the dish.

Adjust the gravy with little water. Do not add more water. Batate song is of thick consistency.

Finally add salt as per taste and mix it well

close the lid and simmer it for about 5-7 minutes.

Open lid, switch off the flame and add 2 tbsp finely chopped coriander leaves. Mix it for one last time.

Thats all. Potato spicy curry or Batate Vagu is ready.