Lingkan Reang
Boil cubed potatoes with salt until tender, then strain.
Toss potatoes with fennel seed powder, salt, chilli, and turmeric.
Saute garlic and curry leaves in oil, then add onions and cook for 5 minutes.
Add potatoes to the pan and toss in the oil.
Roast potatoes on medium-high heat for 10 minutes, stirring occasionally.
Serve the roasted potatoes hot with rice.