1. Heat 2 tbsps mustard oil in a non stick kadai. Thinly slice ginger and fresh turmeric.

2. Add 1 tsp fennel seeds, green chillies, ginger and fresh turmeric to the kadai and mix. Add sesame seeds and sauté for a minute.

3. Transfer the mixture into a mixer jar. Add vinegar and grind into a paste. Cut the potatoes into cubes.Heat the remaining oil in the same kadai.

4. Add asafoetida, methi dana, remaining fennel  seeds and sauté. 

5. Add potatoes, mix, cover and cook for 4-5 minutes.Add red chilli powder, salt and mix. Add the ground paste and mix and sauté for 2-3 minutes. 

6. Add 1½ cups of water, cover and cook for 3-4 minutes or till the potatoes are cooked. Add coriander leaves and lemon juice and mix well.

7. Transfer into a serving bowl or a glass jar and serve.