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Pressure cook the potatoes with enough salt until cooked.
Cool the potatoes and cut them into medium size cubes.
Heat oil in a pan, add mustard seeds and allow them to splutter.
Add cumin seeds, crushed garlic, chopped green chili, and asafoetida. Sauté for a few seconds.
Add curry leaves and mix well.
Add chopped onion and fry on medium heat until light brown in color.
Add turmeric powder and cook to remove the raw flavor.
Add the cubed potatoes and salt. Cook on medium heat for 1-2 minutes.
You can also add a pinch of sugar at this time.
Finally, add lemon juice and chopped coriander leaves. Mix well.
Batata Bhaji is ready to be served.