* Exported from MasterCook *

Gujarati Potatoes

Recipe By : Adapted FROM: Madhur Jaffrey
Serving Size : 2 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Potatoes -- waxy type
5 tb Olive oil
3 cl Garlic
1/2 ts Ground turmeric
1/8 ts Ground asafoetida
1 ts Salt
1 pn Cayenne pepper or hot powder --
- generous
1 tb Sesame seed

Gujarat is a part of India on the western coast, right at the
Tropic of Cancer, between 20 and 25 degrees North latitude. This
recipe, adapted from Madhur Jaffrey, uses only one
"mystery ingredient," asafoetida powder. You should find some if
you're going to get into Indian cooking at all.

Jaffrey says use 2 lb of medium, very waxy boiling potatoes. I used
1 lb but left everything else the same and it was perfect for
2 hungry people.

Peel potatoes (optional) and cut into long French-fries 3/8" (9 mm)
square. Dunk in a bowl of cold water for 30 minutes. Peel and
sliver garlic. Heat the oil in a 9 or 10" skillet over medium.
Drain and pat dry the potato fingers. Put potatoes in hot oil and
turn occasionally for 8 or 10 minutes to partially cook, not brown.

Remove potatoes with tongs or slotted spoon to a plate with a paper
towel on it. From here on you have to move kind of fast: throw the
sesame seeds into the skillet, stir once. Add the garlic, and
continue to stir. When it begins to turn brown, quickly add
turmeric & asafoetida, and stir once more.

After just a couple of seconds put the potatoes back in, with salt
& cayenne or hot powder. Reduce heat and cook gently until done.
Stir frequently. I added a tiny bit of water and loosely covered
the skillet with a plate during the last few minutes.


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