### TranslatedIngredients: 3 Potatoes - boiled, 1/2 teaspoon Asafoetida, 1/2 teaspoon Rye, 1/2 teaspoon Cumin seeds, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Red Chilli Powder, 6 Curry leaves, Oil - Salt by taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make a spicy potato roast, first boil the potatoes in a pressure cooker with salt and water. When the potato cools down, cut it to medium size and mix turmeric powder, salt, red chili powder in it. Now heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, asafoetida and roast it for 10 to 15 seconds. Add boiled potatoes and mix well. Now slow down the gas and cover the pan. Cook the potatoes till crisp and keep stirring them in bitches. Once again see salt and spices and then serve it hot. Serve the tart aloo roast with punchy lentils, boondi raita and phulka for dinner.