Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Potatoes (with skins) --
Boiled cooled
2/3 ts Garlic -- chopped
1 Dried red chili
1 ts Coriander seed
1/4 ts Black peppercorns
1/4 ts Fenugreek seed
1/4 ts Ground turmeric
1 tb Canola oil
1 ts Black mustard seeds
1/2 c Onion -- chopped
10 Curry leaves
Salt

Peel the cooked potatoes and cut them into 3/4" cubes. In a mini-food
processor or blender, process the garlic and 1 tbsp water to a paste.
Roast the chili, coriander seeds, peppercorns and fenugreek seeds in
a dry pan over moderate heat, stirring for about 30 seconds or until
fragrant. Process the mixture to a powder in a spice grinder or
blender. Stir in the tumeric. Set aside. Heat 2 tbsp of the oil in
a non-stick skillet over medium heat. Add the mustard seeds and cook
until they crackle, about 5 seconds. Add the onion and stir fry
until very lightly browned. Add the garlic paste and cook, stirring,
for about 30 seconds. Add the remaining 1 tsp of oil. Add the
potatoes and curry leaves. Stir for 2 minutes or until the potatoes
stick to the pan, add 1 tbsp water to prevent burning. Add the
roasted ground spice mixture. Stir for 30 seconds or until fragrant.
Add salt to taste. 168 calories and 4 grams fat.

Recipe By : Indian Cooking Light

From: Meg Antczak Date: 07-30-95 (23:29) (159)
Fido: Cooking

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