Heat oil in a pan and add mustard seeds, curry leaves, cumin and sauté.
Add the ginger paste and green chillies. Add asafoetida and stir.
Toss in the lime juice and sauté well.
Add the potatoes and salt to taste. Add the chopped coriander and mix well.
Garnish with crushed red chillies and serve hot.
By Ria Samuel