Dosa Potatoes With Lime And Ketchup



  1. Break the potatoes into 1/2-inch pieces and set aside.
  2. In a skillet over medium-high heat, warm the oil.
  3. Once the oil begins to shimmer, add the black mustard seeds and remove the pan from the heat after a few seconds.
  4. Add the curry leaves, making sure they get fully coated in oil.
  5. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, 2 to 3 minutes.
  6. Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water.
  7. Cover and cook, 4 to 5 minutes.
  8. Serve the potatoes with lime wedges and ketchup to go on top.