1. Wash potatoes. Do not peel off their skin. Crush each potato into fine pieces using a pestle.
3. Make a paste of ginger, garlic and green chilies.
4. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add crushed potatoes and fry for sometime. Do not add water since this is a dry curry.
5. Add peanut powder, coriander leaves, salt, sugar and cover the pan until potatoes turn soft.
6. Thecha Bhaaji is ready. Serve hot with chapati.