Potatoes With Asafetida And Cumin

* Exported from MasterCook *

POTATOES WITH ASAFETIDA AND CUMIN

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Light vegetable oil
1/4 ts Whole cumin seeds
1/4 ts Turmeric powder
1 t Sea salt
1 -2 hot red peppers, dried
4 -5 medium-sized potatoes
1/8 ts Asafetida, ground,
-or 1/8-inch lump
1 1/4 c Canned tomato sauce

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.



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