Boil or steam 2 potatoes until tender. A fork inserted should go in easily.
Set aside to cool and then mash without any big lumps.
Grind together – 2 green chillies, 2 cloves of garlic, and a small piece of ginger to a coarse paste.
Heat 2 tsp oil and add 1/2 tsp black mustard seeds and a few curry leaves.
When the mustard seeds splutter, add the chilli-garlic-ginger paste and fry for 30 seconds until fragrant.
Then, add the mashed potatoes, 1/4 tsp turmeric powder, a pinch of hing or asafoetida, and salt to taste.
Turn off flame and mix well until the mixture is well combined. Don’t add any water, the potato vada mixture should be thick.