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South Indian
Potato Curry 2
From: Natarajan
Krishnaswami
OK: here's a really easy recipe using hing/asafoetida:
- 2 potatoes
- 1/4 tsp asafoetida
- salt to taste
- 1 tsp cayenne pepper, or to taste
- dash of turmeric, for color
- 1/2 tsp mustard seeds
- 1 Tbsp corn oil
Cut the potatoes into pieces about small pieces (say .25"x.5"x1")
Heat the oil in a wok or saucepan. Add the mustard seeds and cover
When the popping slows down, add the other ingredients, potatoes
last.
Stir well to evenly coat the potatoes.
Cook, stirring occassionally, until the potatoes begin to brown
and are soft on the inside.
Common variations include: adding a small onion, peas, bell pepper,
or some combiniation of them.
If you include onion, the asafoetida is omitted.
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