| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Pakistani, Sri lankan, Side dishes, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Medium-sized boiling |
|
|
Potatoes |
| 5 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame seeds |
| 3 |
|
Good-sized cloves garlic — |
|
|
Peeled and slivered |
| 1/2 |
ts |
Ground turmeric |
| 1/8 |
ts |
Ground asafetida — ground |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper — optional |
INSTRUCTIONS
Peel the potatoes and cut into fingers ("French fries"), 1/3- to 1/2-inch
thick. Put fingers into a bowl of cold water for half an hour or more.
Drain and wipe dry.
Heat the oil in an 8- to 9-inch skillet [or wok] over a medium flame. When
it is hot, put in the potatoes and cook them, turning once or twice, for 8
to 10 minutes. The potatoes should be partially cooked and not browned.
Remove potatoes with a slotted spoon to a plate and set aside.
Put the sesame seeds into the same skillet. Stir once. Now add the slivers
of garlic, continuing to stir and fry over a medium flame. When the garlic
begins to turn brown [the browning happens quickly], put in the turmeric
and asafetida. Stir once. Now quickly add the half-cooked potatoes, salt,
and cayenne. Stir again. Cover. Turn heat to low and cook gently until
potatoes are done. Stir frequently.
Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“No one understands like Jesus”