Heat the 1 cup oil in a deep heavy-based frying pan
until a breadcrumb
sizzles and turns brown when dropped into it.
Caution: Hot oil can be dangerous. Do not leave unattended.
When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango
powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp
, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain
on a tray lined with paper towels.
Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts
and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown.
To serve the dish, place the potatoes
into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.