| 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
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