Dosa Potatoes with Lime and Ketchup

Ingredients

• Russet potatoes

  Flesh and skin, raw

  300g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mustard seed

  Spices, ground

  1 tbsp or 6g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 tsp or 6g

• Peppers

  Hot chile, sun-dried

  3 pepper or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Limes

  Raw

  1 fruit or 67g

• Ketchup

  Low sodium

  100g

• Compunded Asafoetida Powder

  L.G

  1 g or 1g

• Curry leaves

  10 leaves or 1000g

Directions

1. Having already boiled and cooled the potatoes, use your hands to break them into 1/2 inch pieces and set aside
2. In a large skillet over medium-high heat, warm the oil. Once oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from heat. Add curry leaves, making sure they get full coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida, and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
3. Add the potato pieces, salt, chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4-5 minutes.
4. Serve the potatoes with lots of lime wedges and ketchup to go on top.

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