Ingredients: Potatoes (Aloo) - boiled and diced, teaspoon Asafoetida (hing), teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, sprig Curry leaves, tablespoons Sesame (Gingelly) Oil, - to taste, Vegetarian diet
Instructions: To begin making the Spicy Potato Roast Recipe/ Urulai Kizhangu Roast Recipe, first get all the ingredients ready. It good to have the potatoes firmly boiled as well. To cook the potatoes, cut the potatoes in half and place it in the pressure cooker. Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles.After a couple of whistles turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely.Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl. Heat a tablespoon of oil in a wok. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and allow them to crackle.Add the potatoes, turmeric powder, salt and red chilli powder and mix well.and stir well until all the condiments get well coated.Reduce the flame to medium and cover the pan with a lid and roast the  Urulai Kizhangu Roast on low to medium heat, stirring occasionally.Roast the potatoes until they have a slightly crispy texture. More like the some crumbs of the potatoes turn crispy.Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess. Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the  Urulai Kizhangu Roast into a serving dish.Serve Spicy Potato Roast Recipe/  Urulai Kizhangu Roast along with Keerai Sambar and Steamed Rice for a weekday lunch. You can also pack this with Tawa Paratha for Lunch Box.