Directions

1. Chop potatoes into halves and pressure cook - 3 whistles - with turmeric powder. Remove, peel and let it cool. Chop these into big chunks and keep aside.

2. Slice onions into thin strips, slit 2-3 green chilles. Heat kadai, add peanut oil. Temper with mustard seeds, urad dal, jeera, curry leaves and asafoetida.

3. Add sliced onions and green chillies. Saute for a few minutes.

4. Add cooked and chopped potatoes. Mix it all well. Add salt. Add spice powders - red chilli powder, kashmiri red chilli powder, sambar powder and curry powder ( all available here on the website). Cover and cook for about 10 minutes on low flame.

5. Remove cover, mix well and let it roast on open kadai for a few more minutes. Using a good quality iron kadai gives the best results. Serve hot.