Chop the coriander leaves finely and keep it aside.

Wash the potatoes under running water and pressure cook them till soft. Peel off the skin and chop them in to big cubes.

Heat a cooking pan with oil, cumin seeds and curry leaves. Saute till the cumin seeds crackle, then include potato cubes. Add all the spice powders (coriander powder, red chilly powder, salt, turmeric powder, dry mango powder and garam masala). Combine everything well so that spices coat evenly on potato cubes. Put off the flame.

Garnish the potato dry curry with chopped coriander leaves and devour with roti and chapati.

Do not overcook the potatoes as they turn mushy. Potato cubes with little crunchiness are apt for this recipe.

Do not stir too much after adding the spice powders.

Tossing the potatoes with little extra oil enhances the taste.