This dish works really well as a side dish to dahl or as a delicious snack on its own.
Sizzle some a good handful of curry leaves with cumin, fennel and mustard seeds in olive oil with fresh turmeric or turmeric powder for a few minutes until the spices are fragrant and the leaves are slightly crispy. Add potatoes (chopped into very small pieces) and fry while stirring until they are well coated with the spices. Cover and allow the potatoes to cook in their own steam, stirring regularly. Season well with salt.
Read more about the uses of curry leaves here.