INGREDIENTS

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;  Recipe by: Indian Lowfat Cooking by
Roshi Razzaq  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 327.6mg
Potassium: 451.4mg
Carbohydrates: 17.9g
Fiber: 2.6g
Sugar: 2g
Protein: 2.2g