Potatoes with asafetida & cumin
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Light vegetable oil |
| ¼ | teaspoon | Whole cumin seeds |
| ¼ | teaspoon | Turmeric powder |
| 1 | teaspoon | Sea salt 2 hot red peppers, dried 5 medium-sized potatoes |
| ⅛ | teaspoon | Asafetida, ground, or 1/8-inch lump |
| 1¼ | cup | Canned tomato sauce |
Directions
Wash, peel and quarter potatoes. Place them in a bowl with cold water to cover.
In 2-3-quart pot, heat oil over medium heat. As it heats, drain potatoes in a colander. When the oil is hot, add asafetida; after it sizzles in about 5 seconds, add cumin seeds; when they sizzle and change color in 5 to 10 seconds, add the red peppers, which will begin to change color in just 2 or 3 seconds. Now add the drained potatoes and turmeric. Fry the potatoes for about 2 minutes, stirring occasionally.
Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover and allow to simmer very gently for about 1« hours. Serve in a deep dish and permit diners to ladle individual servings in their own small bowls. Flatbreads provide an excellent accompaniment to this dish.
Leftovers can be mashed in a blender to reincarnate as a delicious soup.