Sookhe Aloo (Dry Potatoes)
|Potatoes||7 Medium, boiled in their jackets and cooled|
|Vegetable oil||10 Tablespoon|
|Ground asafoetida/1/8-inch lump asafetida||1⁄8 Teaspoon|
|Fennel seeds||1 Teaspoon|
|Whole cumin seeds||1 Teaspoon|
|Black mustard seeds||1 Teaspoon (Whole)|
|Fenugreek seeds||12 (Whole)|
|Whole dried red peppers||3|
|Ground turmeric||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Just before you start, peel the boiled potatoes and dice them into pieces about 1 inch by 1/2 inch.
In a wok, karhai, or 10-12-inch pot, heat the oil over medium flame.
When very hot, put in first the asafetida, 5 seconds later the fennel and cumin seeds, then the mustard seeds and fenugreek seeds in quick succession.
As they begin to change color and pop (about 10 seconds), add the red peppers.
As soon as the red peppers swell and darken, add the diced potatoes, turmeric, and salt.
Keep on medium heat and fry, turning gently so as not to break the potatoes.
Fry for 15 to 20 minutes, until the potatoes are browned unevenly.
Squeeze lemon juice over potatoes, and check the salt.
To serve: Lift out carefully with a slotted spoon and serve in a shallow dish.
Warn guests not to bite on red peppers unless they mean to.
This dish goes very well with most Indian meals, (I used to take soqkhe aloo, parathas, and mango pickles to school as my lunch.) It can be taken on picnics, where it can be heated in aluminum foil and served with parathas or pooris, or it can be served with a lamb or pork roast as a "different" kind of starch.
Try it also with my marinated charcoal-broiled "Butterflied" Leg of Lamb.