| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Veg10 | 4 | servings |
INGREDIENTS
| 3/4 | lb | Potatoes |
| 2 | tb | Oil |
| 1/2 | c | Chopped onions |
| 1/2 | ts | Cumin seeds |
| 2 | Whole dried chilies; (2-3), broken | |
| 1/4 | ts | Turmeric |
| 1/3 | c | Tomatoes; chopped |
| 1 | Whole green chile; chopped | |
| 1/2 | ts | Salt |
| 3 | tb | Cilantro leaves; chopped |
INSTRUCTIONS
Boil the potatoes in their skins and leave them to cool. Then peel and break them into a lumpy mash. If preferred, peel potatoes first and then boil. Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden brown. Add the mashed potato. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt. Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble. Add half the cilantro leaves, stir, and cook for another 30 seconds. Garnish the dish with the remaining cilantro leaves. - - - Total fat per portion 5.8 g, Saturated fat per portion 0.7 g, chol 0, energy calories per portion 130 clove garlic; minc- - - Recipe from Indian Lowfat Cooking ~ The Key to a Healthy and Exotic Diet, by Roshi Razzaq ISBN 1-55521-898-9 Written by a leading Indian cookery and lowfat nutrition expert Per serving: 143 Calories (kcal); 7g Total Fat; (42% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 274mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Indian Lowfat Cooking by Roshi Razzaq Converted by MM_Buster v2.0n.
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