Place whole potatoes in a saucepan with enough water to cover them. Bring to a boil and cook until fork-tender, about 12 to 15 minutes. Drain, let cool completely, peel, and cut into bite-sized cubes.

Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add 1 teaspoon of cumin seeds and a pinch of asafoetida. Let the cumin seeds sizzle and turn a shade darker for about 30 seconds.

Add 1 teaspoon of chopped ginger and 1 teaspoon of chopped green chili to the pan. Stir for 30 seconds, then stir in 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of red chili powder.

Add the cubed potatoes and 1 teaspoon of salt to the skillet. Toss gently to coat the potato pieces evenly in the spices.

Cook over medium heat, stirring occasionally, until the potatoes develop light golden edges, about 6 to 8 minutes. Sprinkle 1/2 teaspoon of dry mango powder over the top, toss well, and turn off the heat.

Garnish with 2 tablespoons of chopped coriander leaves and serve warm.