Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes
5 tb Vegetable Oil
1/8 ts Ground Asafetida OR
-1/8 inch lump Asafetida
1/2 ts Whole Cumin Seeds
2 1/2 ts Whole Black Mustard Seeds
Dried Red Peppers (1-3)
1 md Onion-coarsely chopped
1/2 ts Ground Turmeric
1 1/4 ts Salt
1 ts Garam Masala
2 tb Lemon Juice

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.

: 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 salt-substitute instead of salt Note 3: I've made this without
the asafetida because I don't know where
to find it.

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