Wash, peel, and dice the potatoes into small cubes.

Finely chop the green chilies.

Heat vegetable oil in a pan or wok over medium heat.

Add mustard seeds, cumin seeds, urad dal, and curry leaves to the hot oil.

Wait until the mustard seeds start popping, indicating they are cooked.

Add the diced potatoes and chopped green chilies to the pan.

Stir in sugar, red chili powder, garam masala, and turmeric powder, ensuring the potatoes are well coated.

Add approximately 5 teaspoons of water to the pan.

Cover the pan and let the potatoes simmer on low heat for about 10 minutes, or until tender.

Remove the lid, add salt to taste, and mix well.

Serve hot as a side dish with rice or curd rice.