Prepare all the ingredients: Boil and chop the potatoes, chop the onion, grate the ginger, and chop the green chilies and coriander leaves.

Heat sunflower oil in a heavy-bottomed pan.

Add mustard seeds and cumin seeds to the hot oil. Allow them to crackle.

Add grated ginger, chopped green chilies, chopped onions, curry leaves, and asafoetida to the pan.

Sauté the mixture for a few minutes until the onions soften.

Add turmeric powder, salt, and the chopped potatoes to the pan.

Stir well to combine all the ingredients.

Cover the pan, reduce the heat to low, and simmer for a few minutes until the potatoes are well coated with the spices.

Check the salt and adjust to taste.

Stir in the chopped coriander leaves.

Remove the Batatyachi Bhaji into a serving bowl.

Serve hot with Puri, Sooji Halwa, and Aluchi Bhaji or traditionally with Puran Poli.