*  Exported from  MasterCook  *

                    Potatoes With Asafetida And Cumin

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Vegetarian                        Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Light vegetable oil
     1/4   ts           Whole cumin seeds
     1/4   ts           Turmeric powder
   1       ts           Sea salt
   1                    Dried hot red peppers -- up to 2
   4       md           Potatoes -- up to 5
     1/8   ts           Ground asafetida -OR-
   1                    Asafetida lump (1/8")
   1 1/4   c            Canned tomato sauce

  Wash, peel, and quarter potatoes. Place them in a bowl with cold
  water to cover.
  
  In 2 to 3 qt pot, heat oil over medium heat. As it heats, drain
  potatoes in a colander. When the oil is hot, add asafetida; after
  it sizzles in about 5 seconds, add cumin seeds; when they sizzle
  and change color in 5 to 10 seconds, add the red peppers, which
  will begin to change color in just 2 or 3 seconds. Now add the
  drained potatoes and turmeric. Fry the potatoes for about
  2 minutes, stirring occasionally.
  
  Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover
  and allow to simmer very gently for about 1-1/2 hours. Serve in a
  deep dish and permit diners to ladle individual servings in their
  own small bowls. Flatbreads provide an excellent accompaniment to
  this dish. Leftovers can be mashed in a blender to reincarnate as a
  delicious soup.

 
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