Chop potatoes into cubes and coat with salt, turmeric powder, asafoetida and chilli powder. Temper mustard seeds, red chilli, urd dal and channa dal. Add the potatoes once it splutters. Have enough oil in the pan in order to have a crispy curry. Keep on medium flame and toss in between to ensure that the curry does not stick to the pan.
For Kovakkai: Cut the vegetables into small circles. You can add a pinch of sugar while frying to retain the green color.
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