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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