Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
In a large nonstick frying pan put the oil, sesame seeds, mustard seeds, and cumin seeds.
Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes.
Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
The potatoes can also be steamed or boiled. Green beans can also be made this way. Optional: Add 1 teaspoons sambar powder.
Note: (a). Instead of the 2 Table. sesame seeds, 1 teaspoons black mustard seeds and 1 teaspoons cumin seeds in the original recipe, substitute with 1 teaspoons ground cumin, 1 teaspoons ground coriander, 1/2 teaspoons garlic powder and 1/2 teaspoons turmeric. This variation can also be made into a wet curry by adding water to the frying pan after adding the potatoes. Add 1/2 cup of water at a time until you have reached the desired consistency. Additional salt and cayenne powder may have to be added. (b.) Reduce the amount of potatoes and add different vegetables such as cooked carrots, green beans and/or peas. (c.) Garam masala may also be added to any of these potato curry recipes.