| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Potatoes | |
| 5 | T | Vegetable Oil |
| 1/8 | t | Ground Asafetida OR |
| 1/8 inch lump Asafetida | ||
| 1/2 | t | Whole Cumin Seeds |
| 2 1/2 | t | Whole Black Mustard Seeds |
| Dried Red Peppers, 1-3 | ||
| 1 | Onion-coarsely chopped | |
| 1/2 | t | Ground Turmeric |
| 1 1/4 | t | Salt |
| 1 | t | Garam Masala |
| 2 | T | Lemon Juice |
INSTRUCTIONS
Boil potatoes in their jackets. Peel them and mash coarsely with a fork or hand masher. Heat the oil in a 10-12 inch skillet over medium heat. When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s). Use 1 for mildly hot, 3 for very hot. When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric. After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes. To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds. : An Invitation to Indian Cooking by Madhur Jaffrey : uploaded by Diane Lazarus Note 1: the Indian name of this dish is Pyazwale Sookhe Aloo. Note 2: use a salt-substitute instead of salt Note 3: I've made this without the asafetida because I don't know where to find it. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 498.4mg
Potassium: 936.6mg
Carbohydrates: 39.5g
Fiber: 5.1g
Sugar: 2.6g
Protein: 4.6g