Put dalia in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely. Heat the oil and add the asafoetida, mustard seeds, curry leaves and the whole red chillies. When the seeds begin to splutter, add potatoes, and turn around till they look a bit glossy. Add turmeric and sauté over low heat till the potatoes are cooked through. Increase the heat, add salt and Dalia and mix well. Sauté till mixed and heated throughly. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander leaves. Transfer on to a serving dish, garnish with the rest of the coriander leaves and lemon wedges, and serve
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