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Gujarati
Potatoes
Gujarat is a part of India on the western coast, right at the Tropic
of Cancer, between 20 and 25 deg. N. latitude.
This recipe, adapted from Madhur Jaffrey, uses only one "mystery
ingredient," asafoetida powder (you should find some if you're going
to get into Indian cooking at all.)
Jaffrey says use two pounds of medium, very waxy boiling potatoes.
I used one pound but left everything else the same and it was perfect
for two hungry people.
- potatoes
- 5 Tbs. olive oil
- 3 big garlic cloves
- 1/2 tsp. ground turmeric
- 1/8 tsp. ground asafoetida
- 1 tsp. salt
- generous pinch of cayenne pepper or hot powder
- 1 Tbs. sesame seed (I used pre-roasted from a Chinese grocery)
Peel potatoes (optional) and cut into long French-fries 3/8" (9mm)
square.
Dunk in a bowl of cold water for 1/2 hour.
Peel and sliver garlic. Heat the oil in a 9- or 10-inch skillet over
medium.
Drain and pat dry the potato fingers.
Put potatoes in hot oil and turn occasionally for 8 or 10 minutes
to partially cook -- not brown.
Remove potatoes with tongs or slotted spoon to a plate with a
paper towel on it.
From here on you have to move kind of fast: throw the sesame seeds
into the skillet, stir once.
Add the garlic, and continue to stir.
When it =just= begins to turn brown, quickly add turmeric and asafoetida,
and stir once more.
After just a couple of seconds put the potatoes back in, with
salt and cayenne or hot powder.
Reduce heat and cook gently until done.
Stir frequently. (I added a tiny bit of water and loosely covered
the skillet with a plate during the last few minutes.)
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