8 md Potatoes
Oil for deep frying
1 Onion, coarsely chopped
4 Garlic cloves, pressed
6 tb Oil
1 pn Asafetida
7 Fenugreek seeds
1/2 ts Fennel seeds
1/4 ts Black onion seeds
1/4 ts Black mustard seeds
1 Bay leaf
3 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.
