Recipe - Potatoes With Onions

6 md Potatoes
5 tablespoon Vegetable Oil
1/8 teaspoon Ground Asafetida OR
1/8 inch lump Asafetida
One half teaspoon Whole Cumin Seeds
2 One half teaspoon Whole Black Mustard Seeds
Dried Red Peppers (13)
1 md Onioncoarsely chopped
One half teaspoon Ground Turmeric
1 One fourth teaspoon Salt
1 teaspoon Garam Masala
2 tablespoon Lemon Juice

Boil potatoes in their jackets. Peel them and mash coarsely with a
fork or hand masher.
Heat the oil in a 1012 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
saltsubstitute instead of salt Note 3: I've made this without the
asafetida because I don't know where
to find it.

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