Roasted Potatoes Spiced with Curry Leaves

I am making great use of the "curry leaves season".. Yes it is a season here in the US where curry leaves may no more be available in the winter. After making Podis and Chutneys I used the leaves in the Roasted potatoes with Indian spices for a wonderfully aromatic side dish. Potatoes are one versatile food which can be cooked in infinite ways and would taste great every time. I kind of did an experimenting preparation with boiled potatoes and the spice mix with curry leaves and the outcome was simple awesome. Do check out my other Roasted potato dish here.

Ingredients:
Potato - 3 big ones - boiled with salt and cubed
Salt - to taste
Asafoetida - a pinch
Oil - 3 tbsp
Spice mix:
Curry leaves - about 40 (from 3 twigs)
Coriander seeds - 1 tbsp
Chana dhal - 1 tbsp
Urad dhal - 1/2 tbsp
Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry Red chillies -2
Raw rice - 3/4 tsp

Method:
Dry roast all the ingredients under spice mix except curry leaves in medium heat. The spices are done roasting when the rice changes to a yellow color. Allow it to cool. In the same pan roast the curry leaves until they become dry and the sound resembles the rustle of dry leaves. But make sure the color is still green and not brown. Grind it with the cooled spice mix in a mixie or blender to a fine powder. Heat oil in a wide non-stick pan and add the asafoetida. Add the boiled cubed potatoes and mix well so that the oil gets coated all over the potatoes. Let it roast for about 2 to 3 mins. Add the ground spice mix and salt and mix well. Cook further for 7 to 10 mins in med-high heat mixing occasionally till a crust forms on the potatoes. Serve hot with rice. Perfect side dish for rasam/yogurt rice.

Sending this to Herbs & Flowers - Curry Leaves event by PJ.