Title: Potatoes with Onions
Categories: Vegetable
Yield: 6 Servings

6	md	Potatoes
5	tb	Vegetable Oil
1/8	ts	Ground Asafetida OR 1/8 inch lump Asafetida
1/2	ts	Whole Cumin Seeds
2 1/2	ts	Whole Black Mustard Seeds
		Dried Red Peppers (1-3)
1	md	Onion-coarsely chopped
1/2	ts	Ground Turmeric
1 1/4	ts	Salt
1	ts	Garam Masala
2	tb	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.

: An Invitation to Indian Cooking by Madhur Jaffrey : uploaded by Diane Lazarus

Note 1: the Indian name of this dish is Pyazwale Sookhe Aloo. Note 2: use a salt-substitute instead of salt Note 3: I've made this without the asafetida because I don't know where to find it.

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