Recipe - Gujarati Potatoes Indian

1 pound Potatoes, waxy type
5 tablespoon Olive oil
3 lg Garlic cloves
One half teaspoon Ground turmeric
1/8 teaspoon Ground asafoetida
1 teaspoon Salt
1 pn [generous]cayenne pepper
or hot powder
1 tablespoon Sesame seed

Sesame seed I used preroasted from a Chinese grocery

Gujarat is a part of India on the western coast, right at the Tropic of
Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted from
Madhur Jaffrey, uses only one "mystery ingredient," asafoetida powder (you
should find some if you're going to get into Indian cooking at all.)

Jaffrey says use two pounds of medium, very waxy boiling potatoes. I used
one pound but left everything else the same and it was perfect for two
hungry people.

Peel potatoes (optional) and cut into long Frenchfries 3/8" (9mm) square.
Dunk in a bowl of cold water for One half hour. Peel and sliver garlic. Heat the
oil in a 9 or 10inch skillet over medium. Drain and pat dry the potato
fingers. Put potatoes in hot oil and turn occasionally for 8 or 10 minutes
to partially cook not brown.

Remove potatoes with tongs or slotted spoon to a plate with a paper towel
on it. From here on you have to move kind of fast: throw the sesame seeds
into the skillet, stir once. Add the garlic, and continue to stir. When it
=just= begins to turn brown, quickly add turmeric and asafoetida, and stir
once more.

After just a couple of seconds put the potatoes back in, with salt and
cayenne or hot powder. Reduce heat and cook gently until done. Stir
frequently. (I added a tiny bit of water and loosely covered the skillet
with a plate during the last few minutes.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini