| 1. | Pour 1 cup water into cooker. Add potatoes. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. Peel and cut each potato into 2 cm pieces. |
| 5. | In a pan, heat oil for about 2 minutes. Add mustard seeds. When crackling, add asafoetida and red chillies. Stir for a few seconds. Add potatoes and all other ingredients except water. Mix well. Add remaining water (3½ cups). Bring to boil, stirring once. Reduce heat and simmer for about 5 minutes, stirring occasionally. Serve hot garnished with coriander leaves. |