8 md Potatoes Oil for deep frying 1 ea Onion, coarsely chopped 4 ea Garlic cloves, pressed 6 tb Oil 1 pn Asafetida 7 ea Fenugreek seeds 1/2 ts Fennel seeds 1/4 ts Black onion seeds 1/4 ts Black mustard seeds 1 ea Bay leaf 3 ea Dried red peppers 1/2 ts Turmeric 2 md Tomatoes, chopped 1 pn Sugar 1 1/2 ts Salt Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use. Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.
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