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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian Indian, Pakistani, Side dishes, Sri lankan, Vegetables 4 Servings

INGREDIENTS

2 lb Medium-sized boiling
Potatoes
5 T Vegetable oil
1 T Sesame seeds
3 Good-sized cloves garlic
Peeled and slivered
1/2 t Ground turmeric
1/8 t Ground asafetida, ground
1 t Salt
1/8 t 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 587.3mg
Potassium: 406mg
Carbohydrates: 16.8g
Fiber: 2.4g
Sugar: <1g
Protein: 2.3g


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