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Dry Potatoes
Cooked With Mustard Seeds
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.
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