Crispy & Crunchy Aloo Stir-Fry

In a pan, dry roast moong dal, coriander seeds, cumin seeds, mustard seeds, carom seeds, dry red chillies, and curry leaves over low heat.

Roast until fragrant, dal turns golden, and the curry leaves become crisp and brittle.

Once cooled, coarsely grind the mixture, keeping it slightly chunky for a rustic texture. Set aside.

Heat mustard oil in a wide skillet until it reaches the smoking point, then reduce the heat.

Add the boiled potato cubes and sear until the edges are golden and crisp.

Add the coarse spice mix, turmeric, amchur, and salt. Toss gently to coat the potatoes in spices.

Add the desiccated coconut and a few chopped curry leaves. Cook on low heat for another 1-2 minutes until the coconut is toasted and fragrant.

Serve hot as a crunchy standalone snack or as a flavourful side dish with dal-roti or rice.