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Aloo Calcutta
-- Indian-style potatoes
- 4 waxy boiling potatoes
- 2 Tbs. vegetable oil
- 1/8 tsp. asafoetida powder
- 1/2 tsp. whole cumin seed
- 1 or 2 diced hot red peppers (opt)
- 1/2 tsp. turmeric
- 2 6-oz. cans V8
- 1 tsp. salt, coriander
Boil whole potatoes with the skin until soft.
Peel the skin and cut to bite size.
In hot oil, put cumin seed, red pepper and asafoetida powder to
sizzle.
Put in all the potatoes and fry a little, turning.
Add salt, turmeric and tomato sauce.
Cover and allow to simmer gently 4 to 6 minutes.
Asafoetida powder is not your every-day ingredient, but is nearly
essential in many Indian dishes.
It's considered a flavoring but also a digestive aid.
Find it at an Indian or Middle-Eastern grocery, or mail order
a small jar.
A pinch is usually all that's ever used.
A complete modification.
First you heat the oil or oil/margarine (or butter) and cook the
spices briefly.
Throw in some cut green beans for a few seconds and then diced
potatoes and some garlic and onion.
Let saute', then add the V-8 (or even plain water) and cover...
cook for as long as it takes to get everything tender, up to 40
minutes or more.
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