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.)