| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Ethnic, Potatoes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Potatoes |
| 1 1/2 | oz | Ginger root; peeled and chopped |
| 3 | Cloves garlic; peeled | |
| 3 | tb | Water |
| 1/2 | ts | Turmeric |
| 1 | ts | Salt; (optional) |
| 1/4 | ts | Cayenne pepper; (to taste) |
| 1 | tb | Vegetable oil |
| 1 | ts | Fennel seed; (optional) |
INSTRUCTIONS
Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes. Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste. Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust. Posted to Digest eat-lf.v096.n160 Date: Fri, 20 Sep 1996 04:07:38 GMT From: harper@tribeca.ios.com (Robin Carroll-Mann) NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat 0.4 g., 24.4% calories from fat.
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