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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Dry Potatoes Cooked With Mustard Seeds


Madhur Jaffrey's World-Of-The-East Vegetarian Cookbook
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from Madhur Jaffrey's World of the East Vegetarian Cooking

Traditionally, this dish is made in a wok, but a skillet will work very well also.
(serves 4)

  • 4 medium-sized boiling potatoes, the waxier the better (1 1/2 pounds)
  • 6 tbls. veg. oil
  • 1/16 tsp. ground asafetida
  • 1 tbl. whole black mustard seeds
  • 1/4 tsp. ground turmeric
  • 3/4 to 1 tsp. salt
  • 1/16 to 1/8 tsp. cayenne pepper
Peel the potatoes and dice them into 3/4 inch pieces.
Put the diced potatoes into a bowl of water and drain them just before you begin to cook.

Heat the oil in a 10 to 12 inch skillet over a medium high flame.
As soon as the oil is hot, put in the asafetida.
A second after that, put in the mustard seeds.
Half a second after that, put in the turmeric.
Now quickly put in the drained potatoes.
Stir and fry for 1/2 minute.
Cover the potatoes and turn the flame to low.
Cook, covered, For about half an hour or until potatoes are cooked through but retain their shape.
Stir gently every 5 to 7 minutes, replacing the cover each time.
When the potatoes are done, sprinkle the salt and cayenne over them.
Stir again to mix.