Roughly chop green garlic and green chillies and put into a mixer jar. Add coriander leaves, lemon juice and a little water and grind into a fine paste.
Heat oil in a non-stick pan, add cumin seeds and crushed coriander seeds and sauté for a minute.
Add potatoes and sauté on high heat for 3-4 minutes.
Add roasted cumin powder, dried mango powder, Kashmiri red chilli powder and salt and mix well.
Add the ground paste, mix well and sauté for 2 minutes.
Transfer into a serving bowl, garnish with a coriander sprig and serve hot.