Potatoes cooked with garlic and sesame seeds

Yield: 4 Servings

Measure Ingredient
2 pounds Medium-sized boiling
\N \N Potatoes
5 tablespoons Vegetable oil
1 tablespoon Sesame seeds
3 \N Good-sized cloves garlic --
\N \N Peeled and slivered
½ teaspoon Ground turmeric
⅛ teaspoon Ground asafetida -- ground
1 teaspoon Salt
⅛ teaspoon Cayenne pepper -- optional

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

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