Heat the oil in a frying pan or shallow pan which has a lid. Pop the mustard and cumin seeds. Add the potatoes, turmeric powder, green chilli, ginger, salt and sugar. Stir, cover and cook at medium heat for 12-15 minutes.

Add the peanuts, lemon juice and half the coriander leaves. Stir, lower the heat, cover and continue cooking for 2-3 minutes. Turn off the heat. Fold in the remainder of the peanuts.

Serve garnished with the remainder of the coriander leaves. This dish can also be garnished with 1 tbsp of desiccated coconut if you so wish.