Begin by peeling and dicing the potatoes into small cubes. Chop the fresh tomato, green chili, and coriander. Set these ingredients aside.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add a teaspoon of cumin seeds and onion seeds, allowing them to sizzle until fragrant.
Add the red chili to the skillet and cook for a minute to infuse the oil.
Add the diced potatoes to the skillet, stirring well to coat them with oil and spices. Cook for about 5-7 minutes until they soften.
Add the chopped fresh tomato to the skillet, stir, cover, and cook for another 5 minutes.
Sprinkle in the mango powder, salt, and a little water if needed. Stir well, cover, and let simmer on low heat for about 10-15 minutes until the potatoes are tender.
Once tender, taste and adjust seasoning. Garnish with fresh coriander and sliced green chili. Serve hot with chapati, naan, or rice.
