0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Vegan 5 Servings

INGREDIENTS

2 tb Light vegetable oil
1/4 ts Whole cumin seeds
1/4 ts Turmeric powder
1 ts Sea salt 2 hot red peppers, dried 5 medium-sized potatoes
1/8 ts Asafetida, ground, or 1/8-inch lump
1 1/4 c Canned tomato sauce

INSTRUCTIONS

Wash, peel and quarter potatoes.  Place them in a bowl with cold water to
cover.
In 2-3-quart pot, heat oil over medium heat.  As it heats, drain potatoes
in a colander.  When the oil is hot, add asafetida; after it sizzles in
about 5 seconds, add cumin seeds; when they sizzle and change color in 5 to
10 seconds, add the red peppers, which will begin to change color in just 2
or 3 seconds. Now add the drained potatoes and turmeric. Fry the potatoes
for about 2 minutes, stirring occasionally.
Add 2 cups water, tomato sauce, and salt.  Bring to a boil. Cover and allow
to simmer very gently for about 1« hours. Serve in a deep dish and permit
diners to ladle individual servings in their own small bowls. Flatbreads
provide an excellent accompaniment to this dish. Leftovers can be mashed in
a blender to reincarnate as a delicious soup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?