Potato Roast in South Indian Style

This is a yummy, spicy potato roast, best had with sambhar rice, rasam rice or curd rice.
I don't mind  having like crips with coffee.
My children and husband love this potato roast.

Ingredients:
Potato - 1/4 kilo grams,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - 8-10 leaves,
Turmeric - a generous pinch,
Sambhar Powder - 2-3 teaspoons,
Salt.

Method:
Cook Potatoes in water with salt.
Potatoes should be completely cooked but yet should be firm not mushy.
Cool the cooked potatoes and cut them into medium even chunks.
In a broad pan heat oil.
Add mustard seeds and asafoetida.
Add curry leaves.
Lower the heat.
Add turmeric, sambhar powder and salt.(remember you have added salt while cooking the potatoes, so adjust the salt).
Add  Potatoes and gently mix to coat the spices.
Cook in low flame, gently tossing.
Take care not to break the chunks.
Cook until the potatoes are lightly browned.(approximately 6-8 minutes).
Serve with any rice.
             OR
Alternatively once the spices are coated on the potatoes, spread on the baking sheet and cook in a preheated oven at 180 degree celsius for about 8-10 minutes until lightly browned.
I do serve this roast, with lemon or mango rice as well.

Note:
If you do not have sambhar powder, you can a teaspoon of red chilly powder and 1/2 a teaspoon of coriander seeds powder.