Indian Potato Fry

• 7 -8 red potatoes, peeled and cubed
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seed
• 2 teaspoons split Urad Dal
• 1/2 teaspoon asafoetida powder
• 6 -7 fresh curry leaves
• 1 large red onion, diced
• 2 large tomatoes, diced
• 5 small fresh green chilies
• 1/2 tablespoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 3/4 tablespoon salt
• 1/4 cup water
• 3 tablespoons oil (for frying)

1. Boil potatoes until soft. Drain. Set aside.
2. Heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, asafetida, and curry leaves. Fry for 1 minute or until the seeds sputter.
3. Add chopped onion and green chiles and fry until golden brown.
4. Add chopped tomatoes and fry until mushy.
5. Stir in turmeric powder, red chili powder, cayenne pepper, black pepper, and salt. Add in water. Simmer for 1-2 minutes (you should start having a nice gravy!).
6. Mix in potatoes. Cover and let simmer for 5-7 minutes.

red potatoes, mustard seeds, cumin, asafoetida powder, curry, red onion, tomatoes, green chilies, turmeric powder, red chili powder, cayenne pepper, ground black pepper, salt, water, oil

Taken from www.food.com/recipe/indian-potato-fry-486728 (may not work)