Potatoes cooked with garlic and sesame seeds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Medium-sized boiling |
| Potatoes | ||
| 5 | tablespoons | Vegetable oil |
| 1 | tablespoon | Sesame seeds |
| 3 | Good-sized cloves garlic -- | |
| Peeled and slivered | ||
| ½ | teaspoon | Ground turmeric |
| ⅛ | teaspoon | Ground asafetida -- ground |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper -- optional |
Directions
Peel the potatoes and cut into fingers ("French fries"), ⅓- to ½-inch thick. Put fingers into a bowl of cold water for half an hour or more.
Drain and wipe dry.
Heat the oil in an 8- to 9-inch skillet [or wok] over a medium flame. When it is hot, put in the potatoes and cook them, turning once or twice, for 8 to 10 minutes. The potatoes should be partially cooked and not browned.
Remove potatoes with a slotted spoon to a plate and set aside.
Put the sesame seeds into the same skillet. Stir once. Now add the slivers of garlic, continuing to stir and fry over a medium flame. When the garlic begins to turn brown [the browning happens quickly], put in the turmeric and asafetida. Stir once. Now quickly add the half-cooked potatoes, salt, and cayenne. Stir again. Cover. Turn heat to low and cook gently until potatoes are done. Stir frequently.
Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking File