Potatoes with asafetida & cumin
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Potatoes with asafetida & cumin
Last updated 6/12/2012 1:18:58 AM. Recipe ID 50089. Report a problem with this recipe.
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      Title: Potatoes with asafetida & cumin
 Categories: Vegetarian
      Yield: 5 Servings
      2 tb Light vegetable oil
    1/4 ts Whole cumin seeds
    1/4 ts Turmeric powder
      1 ts Sea salt
      1    -2 hot red peppers, dried
      4    -5 medium-sized potatoes
    1/8 ts Asafetida, ground,
           -or 1/8-inch lump
  1 1/4 c  Canned tomato sauce
  Wash, peel and quarter potatoes.  Place them in a bowl with cold
  water to cover.
  In 2-3-quart 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
  Add 2 cups water, tomato sauce, and salt.  Bring to a boil. Cover and
  allow to simmer very gently for about 1 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

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Recipe ID 50089 (Apr 03, 2005)

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