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.