Potato roast

Ingredients
5 medium potoes, boiled, skinned and cubed
2 tbsp oil

For the dry marinade:
1 tbsp fine rice flour
1/4-1/2 tsp turmeric powder
1 1/2 tsp salt
2 tsp red chilli powder
2 tsp coriander powder

Tempering ingredients:
fat pinch asafoetida
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp Bengal gram dal (chana dal)
1 tsp udad dal
2 sprigs curry leaves

1 tbsp finely chopped coriander for garnish

Directions

1. Sprinkle the ingredients for the dry marinade on the boiled potato cubes, coat using light hands and keep aside for 15 min - half hour.
2. Heat oil in a heavy bottomed pan, add all the tempering ingredients, stir around till the dals turn golden.
3. Add the spiced potato cubes, toss well to coat with whole spices. Let the potato brown on a low flame. For this it is necessary that you don't keep tossing them around, keep them on a low flame and turn around after 10 minutes, to brown the other sides.
4. Once ready, garnish with coriander and serve hot.

Notes
The udad dal, bengal gram, fennel seeds and curry leaves are not added in a typical Iyer style roast, I have incorporated some Chettinad flavours in this. So you can avoid them to make a simpler roast.