| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 4 |
tb |
Ghee |
| 1 |
md |
Whitre onion; finely chopped |
| 1 |
ts |
Turmeric |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground coriander |
INSTRUCTIONS
I have some recipes from the Yogi CookBook - this book is so old, the pages
are coming undone, I think it was printed in the mid 50's. They don't sound
Indian, but they are:
Wash, peel, and quarter the potatoes, and then set aside. Heat the ghee in
a pan, and add an onion to it. Stir until the onion goes limp, then add the
turmeric, cayenne, and salt. Mix well, and add the potatoes. Stir until
they are well coated, then cover, and cook over a very low heat. After 10
minutes, add the coriander. Cover again, and cook until tender. shake from
time to time to prevent them sticking to the pan.
Posted to recipelu-digest Volume 01 Number 161 by deedeep1@juno.com (Deanna
Polakowski) on Oct 25, 1997
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