Diced Potato Fry
From: Jagruti Kamath - Bangalore, India

This is my mom's recipe. Easy to make and guests love it! You may serve it with chapatis or as starters.

• Boiled Potatoes - 4 large
  
• Urad Dal - 1 tablespoon
  
• Coriander Seeds - 1 spoon
  
• Dried Red Chilli - 6-8 Nos.
  
• Tamarind - marble sized lump
  
• Asafoetida - a pinch
  
• Turmeric - 1/2 teaspoon
  
• Salt to taste
  
• Mustard Seeds - 1 spoon
  
• Curry leaves - 10-12 nos.
  
• Cooking Oil - 3 tablespoons

Chop the boiled potatoes into cubes. Sprinkle with turmeric powder and salt. Mix and keep aside.

Roast seperately in very little oil - urad dal, chillies, asafoetida and coriander seeds. Grind it to a rough texture along with tamarind. In a round and heavy bottomed vessel(like a kadai) heat the oil. Add mustard seeds, when it crackles add the curry leaves. Add the ground powder and stir on high flame just once. Add the diced potatoes and mix until the powder coats the potatoes well. Cover the potatoes with a lid and roast on low flame. Keep stirring frequently to let potatoes fry evenly.

Remove from flame once the potatoes attain a rich reddish brown hue. They are now ready to be served.