| 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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