| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables, Ethnic | 6 | Servings |
INGREDIENTS
| 8 | md | Potatoes |
| 2 | ts | Salt |
| 1 1/4 | ts | Turmeric |
| 3 | tb | Oil |
| 1 | Green chili, seeded, sliced |
INSTRUCTIONS
Boil potatoes in their jackets till cooked but firm. Plunge them into cold water for a minute. Peel them & then cube them. Sprinkle over the salt & turmeric. Toss to coat all the pieces evenly. Heat oil over medium high heat. When very hot, add the potatoes & fry, turning & tossing, for 5 minutes. Sprinkle the sliced chilies & 2 to 3 tb of water over the potatoes. Stir carefully. Cover the pan & let the potatoes steam over low heat for 10 minutes or till they are completely tender. Uncover & continue frying, turning regularly, till all remaining moisture is evaporated & potatoes are slightly browned. Serve with any dal. Julie Sahni, Classic Indian Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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