Yukon Gold Potatoes: 4
Curry leaves: a few
Mustard seeds: 1/2 tsp
Cumin seeds: 1/3 tsp
Asafetida/hing: a pinch
Salt
Turmeric
Oil: 1 tbsp
For the spice powder:
Coriander seeds: 1/2 tsp
Chana dal: 1/2 tsp
Arhar dal: 1/2 tsp
Whole dry chilies: 1 or 2
Wash and cook the potatoes till cooked through but not mushy. Chop in small cubes. Keep aside.
In a pan heat 1 tsp oil and roast the spices till aromatic. (on low flame it should take 4-5 minutes). Cool it and then grind to a coarse powder. Keep aside.
Heat 1 tbsp oil in a heavy cast iron pan and add the mustard and cumin seeds, followed by curry leaves and asafetida. Then add the chopped potatoes. Sprinkle salt and turmeric and cook on medium flame. Cook for 10 minutes or till the potatoes look somehow crusty. Sprinkle the spice powder, cook a couple of minutes more.
