Spiced Baby Potato Fry

Ingredients

• Baby potatoes - 12 whole
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Asafoetida (kaayam) - 1/4 tsp
• Roasted cumin powder (jeera powder) - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 1 whole
• Salt, to taste
• Oil
• Water - 2 tbsp

Instructions

1. 1Pressure cook the baby potatoes until they are soft; when they have cooled, peel each one and set them aside.
2. 2Heat oil in a pan over medium heat, add the mustard seeds and curry leaves, and let the mustard seeds splutter so the oil is fragrant.
3. 3Reduce the heat to low and add the turmeric, red chili powder, coriander powder and asafoetida, stirring continuously so the spices do not burn and release their aroma.
4. 4Add salt, the cooked potatoes and 2 tbsp of water, then toss gently to coat the potatoes evenly in the spice mixture.
5. 5Sprinkle the roasted cumin powder and continue to cook, stirring frequently, until the potatoes are golden brown and slightly crisp at the edges.
6. 6Serve with rice.