-- Indian-style potatoes
Boil whole potatoes with the skin until soft.
- 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
Peel the skin and cut to bite size.
In hot oil, put cumin seed, red pepper and asafoetida powder to
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
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.