| 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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