Lingkan Reang
Heat oil in a nonstick kadai and add mustard, urad dal, curry leaves, and asafoetida.
Saute onions, green chillies, salt, and turmeric until onions are translucent.
Add potatoes and toss well, cooking for about 10 minutes until crispy.
Stir in chilli powder and mix well.
Roast for a few more minutes to blend flavours.
Serve hot.