Pyaz Wale Sookhe Aloo ( Dry Potatoes With Onions )
|Vegetable oil||5 Tablespoon|
|Asafoetida/1/8-inch lump asafetida||1⁄8 Teaspoon, ground|
|Cumin seeds||1⁄2 Teaspoon|
|Black mustard seeds||2 1⁄2 Teaspoon|
|Dried red pepper/Red pepper will make it mildly hot;3, very hot||3|
|Onion||1 Medium, peeled|
|Salt||1 1⁄4 Teaspoon|
|Garam masala||1 Teaspoon|
|Lemon juice||2 Tablespoon|
Boil the potatoes in their jackets.
Peel them and mash them coarsely with a fork or hand masher.
Heat the oil in a 10-12-inch skillet over medium heat.
When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper (or peppers).
When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric.
After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala, and lemon juice.
Fry, stirring and mixing, for 5 to 7 minutes.
To serve: Place in a warmed dish and serve with chapatis, pooris, or parathas.
This is a good dish to take on picnics, too.
Serve as an appetizer on top of Melba rounds or crackers.
(Remove whole red peppers before placing on any kind of toast.)
Serving size: Complete recipe
Calories 1665 Calories from Fat 722
% Daily Value*
Total Fat 82 g125.7%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2649.5 mg110.4%
Total Carbohydrates 225 g75.2%
Dietary Fiber 30 g119.9%
Sugars 19.8 g
Protein 28 g56.9%
Vitamin A 19.1% Vitamin C 392.8%
Calcium 33% Iron 70.4%
*Based on a 2000 Calorie diet