This is a quick and easy recipe, especially if you have boiled potatoes. You will find this dish at most tamil wedding lunches. It is also made on occasions when onions and garlic are not used. It goes well with steamed rice, sambar and rasam or curd (yogurt) rice. It can be eaten as a side where you would use potatoes.

Ingredients

• 2 large or 3 medium sized potatoes (I used russet)
• 1-2 tbsp vegetable/canola oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp channa dal
• about 10 curry leaves
• 1/4 tsp asafoetida powder
• 1/4 tsp turmeric powder
• 1-2 tsp chilli powder (depending on spice level needed)
• 1 tbsp rice flour (or besan- chickpea flour)
• salt to taste

Directions

• Boil and peel potatoes; chop into 1 inch pieces
• Heat oil in a pan
• Add mustard, channa dal and urad dal
• When mustard splutters, add asafoetida powder and curry leaves
• Lower flame and add turmeric and chilli powder for 10 seconds
• Immediately add potaotes
• Stir fry on medium heat. Add salt to taste
• Toss or stir; it should brown. Keep frying for about 5 minutes minutes
• Sprinkle rice flour or besan and mix and cook for about 10 minutes; add a tsp of oil if required
• You could add a tsp of dosai molagapodi if you would like (optional)
• It has to be golden brown
• Serve hot with rice, rotis or eat as a side or an appetizer (similar to patatas bravas)