Easy Batata Bhaji [Maharashtrian Batatyachi Bhaji]

Using mortar and pestle, roughly grind green chili, ginger, and handful of fresh cilantro. Keep it aside.
Heat oil in a pan or kadai over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida, green chili-cilantro mixture, and curry leaves. Sauté for a minute. Add turmeric powder, and sauté for a few seconds.
Roughly mash the potatoes with your hand and add them to the pan.
Mix to coat the potatoes with the spices evenly. Add salt to taste and mix.
Add a splash of water, cover the pan, and simmer on low heat for a few minutes.
Garnish with chopped coriander leaves (cilantro). Squeeze some lemon juice (optional) and serve.
Serve hot with chapati, roti, or puri.

Start by turning on the Instant Pot and selecting the "Sauté" function.
Heat the oil in the Instant Pot's inner pot. Once hot, add mustard seeds and cumin seeds. Allow them to splutter.
Add asafoetida, chopped green chilies-cilantro mixture, and curry leaves. Sauté for a minute or until they become aromatic.
Add the diced potatoes and sauté them for a couple of minutes, allowing them to lightly brown.
Add turmeric powder, and salt. Stir well to coat the potatoes evenly with the spices.
Add a splash of water to prevent the spices from burning and to help create steam. This will help cook the potatoes faster. Scrape any browned bits from the bottom of the pot.
Add ¼ cup of water, and mix well.
Cancel the "Sauté" function and close the Instant Pot with its lid, ensuring the steam release valve is set to the "Sealing" position.
Select the "Pressure Cook" or "Manual" function and set it to cook at high pressure for about 2 minutes.
Once the cooking cycle is complete, allow for a natural pressure release (NPR) for about 5 minutes. Then, carefully release any remaining pressure by turning the steam release valve to "Venting."
Open the Instant Pot, and you should have perfectly cooked Batatyachi Bhaji.
If the curry has excess liquid, you can use the "Sauté" function again to simmer and thicken it to your desired consistency.
Garnish with chopped fresh coriander leaves (cilantro) before serving.