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Dosa Potatoes With Lime And Ketchup

Ingredients

• 2 large russet potatoes, boiled and cooled
• 2 tablespoons olive oil
• 1 tablespoon black mustard seeds
• 10 curry leaves
• 1 teaspoon ground turmeric
• 1/4 teaspoon asafetida (optional)
• 1 small yellow onion, sliced into thin strips
• 1 teaspoon kosher salt
• 3 dried red chiles
• 1/4 teaspoon red chile powder
• Lime wedges, for serving
• Ketchup, for serving

Directions

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.

Attribution