3-4 tablespoons vegetable oil
1 teaspoon brown mustard seeds
2 tablespoons urad dal
2 dried hot red chillies, broken
20-25 fresh curry leaves
2 medium onions, peeled and finely sliced
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 lb potatoes, peeled and cut in 1/2″ dice
1 medium tomato, chopped
a pinch of ground asefetida
1 teaspoon salt
Heat the oil in a wok or large frying pan over a medium heat. When hot put in the mustard seeds, urad dal and chillies. Stir until the mustard seed pops.
Add the curry leaves and stir once or twice. Add the onions and stir and fry until they begin to brown at the edges.Add the salt, turmeric and cayenne pepper. Stir for 5 seconds. Add the potatoes and stir and fry for 1 minute. Add the tomato and asefetida and stir and fry for another minute. Add 1 cup plus 2 tablespoons water and bring to the boil. Cover, turn the heat to medium and cook fairly vigorously for about 10 minutes or until the potatoes are just tender and the water is absorbed.
Remove the cover and stir and fry the potatoes on a medium low heat for 4-5 minutes to get a rich reddish-yellow color.