Potatoes With Asafoetida And Cumin
|Vegetable oil||2 Tablespoon|
|Asafoetida powder/1/8 inch lump asafoetida||1⁄8 Teaspoon|
|Whole cumin seeds||1⁄2 Teaspoon|
|Dried hot red peppers||2|
|Canned tomato sauce||1 1⁄2 Cup (24 tbs)|
Wash, peel, and quarter potatoes.
Put them in bowl with cold water to cover.
In 2-3-quart pot, heat oil over medium heat.
As it heats, put potatoes in colander to drain.
When the fat is hot, put in the asafetida; after it sizzles (5 seconds), add the cumin seeds; when they sizzle and change color (5 to 10 seconds), add the red peppers, which will begin to change color in a couple of seconds.
Now put in the drained potatoes and the turmeric.
Fry the potatoes for about 2 minutes, stirring them now and then.
Now put in 2 cups water, tomato sauce, and salt.
Bring to boil.
Cover and allow to simmer very gently for about 1 1/2 hours.
To serve: Take to the table in a deep dish.
Give each person a little bowl to serve himself the potatoes as well as the sauce.
These potatoes are best served with pooris, chapatis, or parathas, but they are also good with plain boiled rice and Lamb with Onions and Mushrooms.
Leftovers can be put in the blender or mashed to make an excellent soup.