Potatoes With Onions (Pyazwale Sookhe Aloo)

Recipe Ingredients

6		Potatoes (medium)
5 teaspoons	25ml	Vegetable oil
1/8 teaspoon	0.6ml	Ground asafetida - (or)
		- 1/8 inch lump asafetida
1/2 teaspoon	2.5ml	Whole cumin seeds
2 1/2 teaspoons	12ml	Whole black mustard seeds
1		Dried red peppers - ( to 3)
1		Onion - coarsely chopped (medium)
1/2 teaspoon	2.5ml	Ground turmeric
1 1/4 teaspoons	6.3ml	Salt
1 tablespoon	15ml	Garam masala
2 tablespoons	30ml	Lemon juice

Recipe Instructions

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. The

Source:
"An Invitation to Indian Cooking" by Madhur Jaffrey

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