| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Pakistani, Sri lankan, Side dishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
New potatoes — scrubbed, |
|
|
Not peeled |
| 6 |
tb |
Vegetable oil |
| 1/8 |
ts |
Asafetida — optional |
| 1/2 |
ts |
Whole black mustard seeds |
| 1/2 |
ts |
Whole cumin seeds |
| 1/8 |
ts |
Ground turmeric |
| 1/2 |
ts |
Ground coriander seeds |
| 1/2 |
ts |
Ground cumin seeds |
| 1/4 |
ts |
Cayenne |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Cut the clean potatoes into 1/2-in dice. Heat the oil in a wok or frying
pan over a medium heat. When hot, put in, in quick succession: - First the
asafetida. - A second later, the mustard seeds. -Then the cumin seeds. Now
put in the potatoes and stir once or twice. Sprinkle in the turmeric.
Continue to stir every now and then and cook for about 15 minutes or until
the potatoes are lightly browned and almost done. Sprinkle in the ground
coriander, ground cumin, cayenne, and salt. Stir and cook for another 1-2
minutes.
Recipe By : Madhur Jaffrey's A Taste of India
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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