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Begin by peeling and boiling the potatoes until they are tender. Once cooked, allow them to cool before dicing them into small pieces.
Finely chop the green chilli and red onions.
In a mixing bowl, combine the diced potatoes, chopped green chilli, and red onions.
Add the plain yoghurt to the mixture, followed by fenugreek seeds, turmeric, chilli powder, and salt to taste.
Drizzle the mustard oil over the mixture and gently stir everything together until well combined.
Serve the Chukauni as a side dish, enjoying its unique punchy and tangy flavor.