Another way to enjoy the lovely potato. You can use big or small- the south Indian seasoning makes it a deliciously different side-dish.

Ingredients:

2lb potatoes: Boiled, peeled and cut into inch-sized cubes.

Tempering:

1 tsp mustard seed
2 small dried red chillies
1 tsp urad dal (white, split lentils)
1 tsp channa dal (golden lentils)
2 sprigs fresh curry leaves
A tiny pinch of asafoetida (powdered resin)
3 tbsp ghee/oil
A pinch of turmeric

Directions:

Heat the oil in a separate pan and wait till it gets hot (not smoking).

Add the teaspoon of mustard seeds and wait for it to splutter - turn the heat off while they finish crackling.

Make sure you cover the pan when this goes on, otherwise the mustard seeds will all end up on the cooker top!

After they stop, add the rest of the ingredients (curry leaves and all) and raise the heat back to medium and roast till all the nuts and lentils are a golden brown.

Add salt to taste. The trick is not to let the lentils burn!

Add the boiled and cubed potatoes to the pan. Add the turmeric and cook in the pan at medium heat for 10 to 15 minutes, turning gently till the potatoes are evenly roasted.

You could extra oil if you want them more crispy.

Why not combine this dish with >>

>> Celery Raita
>>Coconut rice
>>Madras Potato
>>Dal Tarka