Roasted Potatoes, South Indian Style

(Sources : Saffron Trail, Suvir Saran)

4-5 potatoes.
Boil unpeeled, covered with water, till soft (around 30 min)
Peel, cut into small cubes (not too big).

Marinate with
rice flour (or besan; I use besan)
Tumeric powder (1 pinch)
Salt
Chilli Powder (2 tsp)
Coriander Powder (2 tsp)

Refrigerate for 1/2 hr.

Meanwhile, heat oil. Add :
Mustard seeds (1/2 tsp)
Cumin Seeds (1 tsp) - fry till brown
Fennel seeds (1/2 tsp) - saunf, adds an unique taste.
Channa dal ( 1 tsp)
Urad dal (1 tsp)
Curry leaves (7-10)
Ginger, garlic - mashed into a paste (my addition ; 4 cloves, 1/2 inch respectively)
Asafoetida

After dals are cooked, add in the potatoes, and coat them with the spices. Do not turn the potatoes too much. Allow them to get a golden crust, and turn them every 10 minutes.

Add cilantro, lemon if required.

Key : Dont make the potatoes too big.