Mom’s Crispy Indian Potato Dish

This recipe is not only a family favorite, but also a favorite of family friends and visitors to my parent's house.  It can be made spicy or without much spice so it can serve a variety of guests.

Ingredients

• 4 – 5 Idaho Russett potatoes
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin
• 1 dried red chili, broken in half
• 1/2 tsp. uridahl
• 1 clove garlic, sliced
• 6 dried curry leaves or so
• 1/4 tsp. turmeric
• vegetable oil
• salt

Directions

• Peel the potatoes and dice them into 1/3 inch square cubes
• Cover the chopped potatoes in cold water and add 1/2 tsp. salt (this will prevent discoloring of the potatoes during cooking and help take out some of the starch).  Let the potatoes sit for 5 – 10 minutes or so (can be longer, but as short as 5 minutes if you are in a hurry).
• The drain the water and roll the potato pieces in a towel to get the water out.
• In a saucepan, add 5 tsps. or so of vegetable oil and bring to medium heat.
• Add mustard seeds and cumin.
• When the mustard seeds start popping, add the dried red chili, uridahl, garlic and curry leaves.
• Saute for a minute or two, and then add in the potato.  Mix the potato in well so the potato pieces get coated with the mixture.
• Add turmeric.
• Let the potato cook, and stir from time to time.  When the potato starts getting brown and crispy, add salt to taste (start with 1 tsp — be fairly liberal as the salt really brings out the flavor).