Heat a pan and add 2 tablespoons of oil.

Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and 1 teaspoon coriander seeds. Sauté until they crackle.

Add 1 chopped onion, 6 curry leaves, 0.5-inch chopped ginger, and 6 chopped green chilies. Sauté until onions turn translucent.

Add 0.5 teaspoon turmeric powder, salt to taste, and 1 teaspoon sugar. Mix well.

Add 4 boiled, mashed potatoes and mix well. Cook for 3-5 minutes.

Transfer to a bowl and let it cool. Form small round patties.

In a bowl, add 1.75 cups besan, salt to taste, 0.5 teaspoon turmeric powder, and 0.5 teaspoon red chili powder.

Add 1.5 cups water and mix well to form a smooth batter.

Add 0.25 teaspoon baking soda and mix well. Let it sit for 20 minutes.

Dip the potato patties into the besan mixture.

Deep fry the patties in hot oil until they turn golden brown, or use an air fryer for a healthier option.

Heat a pan over medium heat and add 1 tablespoon of sesame seeds and 3 tablespoons of dry coconut. Toast until golden, then set aside.

In the same pan, add 2 tablespoons of oil. Add 1 bay leaf, 3 black peppercorns, 3 cloves, 1-inch cinnamon stick, 1 black cardamom, 1 star anise, and 0.25 teaspoon cumin seeds. Sauté until fragrant.

Add 2 chopped onions, 1-inch chopped ginger, and 6 garlic cloves. Sauté until onions turn translucent.

Add the toasted sesame seeds and dry coconut mixture to the pan.

Transfer the mixture to a mixer grinder and add 0.5 cup fresh coriander. Add a little water to make a smooth paste.

Heat a Kadhai (deep frying pan) and add 2 tablespoons of oil.

Add 1 teaspoon of cumin seeds and 6 curry leaves. Sauté until fragrant.

Add the prepared paste to the Kadhai and sauté for a few minutes.

Add 0.25 cup tomato puree, salt, 2 tablespoons Kanda Lasun Masala (or red chili powder), 1 teaspoon coriander powder, and 0.5 teaspoon turmeric powder.

Cook until the oil releases from the mixture.

Add 3-4 cups of water and cook until the sauce thickens and becomes aromatic.

In a bowl, place 2 vadas (fried potato patties).

Pour over the Katvada Rassa.

Garnish with chopped onions and fresh coriander.

Serve with bread or pav.