Potatoes with asafetida & cumin

5 Servings

Ingredients

Quantity Ingredient
2 tablespoons Light vegetable oil
¼ teaspoon Whole cumin seeds
¼ teaspoon Turmeric powder
1 teaspoon Sea salt 2 hot red peppers, dried 5 medium-sized potatoes
⅛ teaspoon Asafetida, ground, or 1/8-inch lump
1¼ cup Canned tomato sauce

Directions

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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