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Title: Maya's Potatoes
Categories: Ethnic Vegetable
Yield: 6 Servings
| 8 | md | Potatoes |
| Oil for deep frying | ||
| 1 | Onion, coarsely chopped | |
| 4 | Garlic cloves, pressed | |
| 6 | tb | Oil |
| 1 | pn | Asafetida |
| 7 | Fenugreek seeds | |
| 1/2 | ts | Fennel seeds |
| 1/4 | ts | Black onion seeds |
| 1/4 | ts | Black mustard seeds |
| 1 | Bay leaf | |
| 3 | Dried red peppers | |
| 1/2 | ts | Turmeric |
| 2 | md | Tomatoes, chopped |
| 1 | pn | Sugar |
| 1 1/2 | ts | Salt |
Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces.
Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.
Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.
Madhur Jaffrey, "An Invitation to Indian Cooking"
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