1.boil peel and cut the potatoes into halves.

2.dry roast the gingelly seeds cumin seeds and timmur in a pan.grind together with a little water.

3.transfer the potatoes to a serving dish; add the ground spices salt and lemon juice.mix well.

4.in a pan heat the oil and add the fenugreek seeds to it.when they crackle add the green chillies and cover for a minute .add turmeric powder and pour the tempering over the potatoes.mix well garnish with green coriander and serve cold.