Scrub potatoes well so that all the mud on the skin is washed away. Wash and chop tomatoes finely. Remove stems and dry roast red chillies.
Boil potatoes and when cool cut into one inch sized cubes without peeling.
Grind together scraped coconut, roasted red chillies and tamarind pulp to a smooth paste. Add asafoetida and blend it in well.
Mix potato cubes, tomato cubes, masala, half a cup of water, salt to taste and heat the mixture till it just comes to a boil on high heat. Lower heat and simmer for two to three minutes.
Drizzle raw coconut oil. Cover immediately and take off the heat. Let it stand for five minutes.
Serve hot with steamed rice or chappatis.