|3-4 medium Sweet Potatoes||1 tsp Red Chilli Powder||1 tsp Mustard Seeds||Oil|
|1 pinch Turmeric||1 tsp Urad Dal||Salt|
|1 pinch Hing|
|4-6 Curry leaves|
Pressure cook the potatoes for about 2 whistles and let them cool completely.
Cut into 1 inch cubes.
In a wide skillet, add 2-3 tsp of oil and let the mustard seeds splutter.
Roast the Urad Dal until golden brown and add the hing and curry leaves.
Turn off the heat and add the salt, turmeric, Red Chilli powder and saute in the oil for a minute.
Turn the heat back on and add the potatoes and toss them to coat the masala on all sides.
Leave this on a simmer for 10-15 minutes tossing every few minutes until all sides are roasted well and crisp.
Serve hot with Rice or Rotis.