Alugedde Kut (Potato Savoury)

Ingredients	Quantity
Potatoes	2/3 pounds
Red chillies	6
Mustard seeds	½ tsp
Asafoetida	1 pinch
Tamarind juice	¼ cup
Oil	as needed
Salt	to taste

Peel potatoes and cut lengthwise into small sticks. Smear with salt and keep aside for 15-20 minutes. Squeeze out the water and deep fry the potatoes until golden brown. Dry roast red chillies, fenugreek, mustard seeds and asafetida. Grind with tamarind juice and salt to a fine paste. Mix the ground masala with fried potato pieces and serve hot.