Lingkan Reang
Heat oil in a nonstick kadai and add mustard, urad dal, curry leaves, and asafoetida.
Add onions, green chillies, salt, and turmeric, sauteing for 2 minutes until onions are translucent.
Add potatoes and toss well, cooking until crispy and roasted (about 10 minutes).
Stir in chilli powder and mix well.
Roast for a few more minutes.
Serve hot.