| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Pakistani, Side dishes, Sri lankan, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Medium-sized boiling |
| Potatoes | ||
| 5 | T | Vegetable oil |
| 1 | T | Sesame seeds |
| 3 | Good-sized cloves garlic | |
| Peeled and slivered | ||
| 1/2 | t | Ground turmeric |
| 1/8 | t | Ground asafetida, ground |
| 1 | t | Salt |
| 1/8 | t | Cayenne pepper, optional |
INSTRUCTIONS
Peel the potatoes and cut into fingers ("French fries"), 1/3- to
1/2-inch thick. Put fingers into a bowl of cold water for half an hour
or more. Drain and wipe dry. Heat the oil in an 8- to 9-inch skillet
[or wok] over a medium flame. When it is hot, put in the potatoes and
cook them, turning once or twice, for 8 to 10 minutes. The potatoes
should be partially cooked and not browned. Remove potatoes with a
slotted spoon to a plate and set aside. Put the sesame seeds into the
same skillet. Stir once. Now add the slivers of garlic, continuing to
stir and fry over a medium flame. When the garlic begins to turn brown
[the browning happens quickly], put in the turmeric and asafetida.
Stir once. Now quickly add the half-cooked potatoes, salt, and
cayenne. Stir again. Cover. Turn heat to low and cook gently until
potatoes are done. Stir frequently. Recipe By : Madhur Jaffrey's
World-of-the-East Vegetarian Cooking File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 587.3mg
Potassium: 406mg
Carbohydrates: 16.8g
Fiber: 2.4g
Sugar: <1g
Protein: 2.3g