Heat canola oil and splutter mustard and urad and 1/3 cup of peanuts, add turmeric, chili powder and rasam powder and some hing. Add the potatoes and stir and sauté over low heat stirring every few minutes to keep creating crispy edges. Squeeze juice of one lime and salt to taste. Serve sizzling hot from the pan. The potatoes should be audibly sizzling on your plates...
If you grind your own spice masala mix and use it instead of turmeric and rasam powder, the aroma will draw your neighbors over for a quick taste.
