URLA KIZHANGU ROAST ,POTATO DRY (TIFFIN RECIPE)

INGREDIENTS:

1. AALOO 500 GRAMS BOILED AND PEELED
2. HING 1/2 TSP (ASAFOETIDA)
3. RAI 1/2 TSP (MUSTARD SEEDS)
4. ZEERA 1/2 TSP (CUMIN SEEDS)
5. HALDI 1/4 TSP (TURMERIC POWDER)
6. RED CHILLI POWDER 1/2 TSP
7. GREEN CHILLI SLIT 3
8. OIL 2 TBSPS
9. SALT ASPER TASTE
10. KADI PATTA 5 TO 6 (CURRY LEAVES)

METHOD:

1. IN A BOWL MIX BOILED, PEELED, DICED POTATOES ,HALDI,RED CHILLI POWDER,SALT 
2. IN A PAN HEAT OIL ADD ZEERA,RAI WHEN CRACKLES ADD CURRY LEAVES,HING SAUTE
3. ADD POTATOES STIR WELL,LET POTATOES WELL COATED
4. COVER AND SIM THE GAS LET IT COOK FOR 5 MINUTES
5. ROAST THE POTATOES TILL LIGHT BROWN,SLIGHTLY CRISPY TEXTURE 
6. SERVE HOT WITH DAL  ROTI/RICE
7. ENJOY............GOD BLESS