First, start by washing the pui michuri nicely but gently under water. Strain the excess water and keep it aside.

To the potato cubes, add half tsp of turmeric powder and marinate them nicely.

Next, take a kadhai or a cooking pot and add about 2 ½ tbsp of Mustard oil.

Let the oil heat until it smokes a little.

To this, add the marinated potato cubes and stir them nicely.

Keep the flame on medium and cover the kadhai or cooking pot. Let the potatoes cook through nicely.

Stir occasionally.

After about 2 minutes, add half tsp salt to the potatoes. Cover and let it cook.

When the potatoes are fried nicely and cooked through, take them out of the oil and transfer them to a plate.

To the same kadhai, add oil if needed, and let it heat.

When hot, add the panch phoron and dry red chilis (break them from the middle).

Stir them for a few seconds and then add the pui michuri into the kadhai. Keep the flame on medium.

Combine everything nicely and let the pui michuri cook.

Cover and kadhai for about 3 minutes. Stir occasionally.

After three minutes, remove the cover and add two green chilis (slit them from the middle).

Cover again and let them cook.

When the pui michuri is more than half cooked, add the potatoes to the kadhai.

Stir everything nicely.

Now, add about half a cup of water and let them simmer.

Add salt to taste and sugar (if you like the sweetness).

Stir nicely from all the sides.

When it starts to thicken, stir consistently and take a taste test.

When it is thick, turn off the flame. We need the dish to be dry but juicy. The water reduces to make a nice thick base for the recipe.

Transfer the dish to a serving bowl and garnish it with green chili.