| 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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