Once the mangodi is cooled down, crush it lightly with a pestle or one can use a rolling pin too.
In a kadai/wok/pot, add in the ghee or oil.
Once hot add the cumin seeds and let it crackle.
Then add asafoetida, green chillies and ginger.
Saute this for a few seconds.
Now add the mangodi, chopped potatoes, coriander powder, water and salt.
Let this cook on medium until the potatoes are done.
The potatoes and the mangodi will absorb water, so be sure to adjust the consistency.
After the potatoes are done add in the red chilly and garam masala.
Give a quick mix and cook it further for a minute.
Serve it as required.