| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Vegan | 5 | Servings |
INGREDIENTS
| 2 | tb | Light vegetable oil |
| 1/4 | ts | Whole cumin seeds |
| 1/4 | ts | Turmeric powder |
| 1 | ts | Sea salt 2 hot red peppers, dried 5 medium-sized potatoes |
| 1/8 | ts | Asafetida, ground, or 1/8-inch lump |
| 1 1/4 | c | Canned tomato sauce |
INSTRUCTIONS
Wash, peel and quarter potatoes. Place them in a bowl with cold water to cover. In 2-3-quart pot, heat oil over medium heat. As it heats, drain potatoes in a colander. When the oil is hot, add asafetida; after it sizzles in about 5 seconds, add cumin seeds; when they sizzle and change color in 5 to 10 seconds, add the red peppers, which will begin to change color in just 2 or 3 seconds. Now add the drained potatoes and turmeric. Fry the potatoes for about 2 minutes, stirring occasionally. Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover and allow to simmer very gently for about 1« hours. Serve in a deep dish and permit diners to ladle individual servings in their own small bowls. Flatbreads provide an excellent accompaniment to this dish. Leftovers can be mashed in a blender to reincarnate as a delicious soup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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