Take 4 medium-sized potatoes and wash them thoroughly in water to remove the dirt.

Peel the outer skin of the potatoes and chop them into small cubes.

Rinse the chopped potatoes in water 3 times. This step is done to remove the excess starch and prevent the potatoes from sticking to each other. It also helps in achieving a crispy texture.

Drain the chopped potatoes and set them aside.

Heat oil in an iron pan/kadai on medium flame. To get a nice roasted effect, I would always recommend using an iron pan.

Now add the mustard seeds and let them splutter.

Add urad dal, curry leaves, cumin seeds, and a pinch of asafoetida and mix it well.

Add spices like turmeric powder, chilli powder, cumin powder, and pepper powder to these potatoes and give a quick stir.

Add the chopped potatoes and mix them well.

Sprinkle 2-3 tablespoons of water over these potatoes and cover the pan with a lid.

Simmer the flame and let the potatoes cook for 10–15 minutes.

Stir it occasionally to prevent burning.

Check for the doneness of the potatoes. If the potatoes are soft and get mashed easily, they are properly cooked; else you need to cook them for some more time.

Once the potatoes are cooked, open the lid and sauté them on medium flame for a few minutes until the potatoes turn crispy and golden brown.

If you want it more crispy, add some more oil and sauté them well.

Adjust salt to taste. If you want it spicier, you can add a bit of pepper powder and mix well.