India, Potatoes With Onions (Pyazwale Sookhe Aloo)

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India, Potatoes With Onions (Pyazwale Sookhe Aloo)

 

6 medium potatoes

5 teaspoons vegetable oil

1/8 teaspoon ground asafetida or 1/8 inch lump

asafetida

1/2 teaspoon whole cumin seeds

2 1/2 teaspoons whole black mustard seeds

1 to 3 dried red peppers

1 medium onion, coarsely chopped

1/2 teaspoon ground turmeric

1 1/4 teaspoons salt

1 tablespoon garam masala

2 tablespoons lemon juice

 

Boil potatoes in their jackets. Peel them and mash

coarsely with a fork or hand masher. Heat the oil in a

10-12 inch skillet over medium heat. When hot, first

put in it the asafetida; after it has sizzled for a

few seconds, add the cumin and mustard seeds; then in

10 seconds or so, the red pepper(s). Use 1 for mildly

hot, 3 for very hot.

When pepper changes color (1 to 5 seconds), put in the

chopped onions and turmeric. After the onions have

cooked 3 to 5 minutes and turned brown at the edges,

put in the mashed potatoes, salt, garam masala and

lemon juice. Fry, stirring and mixing, for 5 to 7

minutes.

To serve: Place in a warm dish and serve with Indian

bread or remove whole red pepper and serve as an

appetizer on top of Melba rounds.

 

 

 

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