Pressure cook the potato or sweet-potato adding some salt till done

Peel, cut into cubes and keep aside

Blend the curds adding the rock-salt, roasted jeera powder and sugar and refrigerate, if curds is too thick you may mix in a little cold milk

Heat oil/ghee in a non-stick pan, add the whole jeera, broken dry red chili pieces, hing and mix in the cubed potato/ sweet potato

Toss well, if needed add some salt and mix well, put off the flame and cool thoroughly

Mix the cooled potato mixture

Adjust the seasonings as per taste, transfer into a serving bowl, garnish with shredded mint leaves, serve cooled.