*  Exported from  MasterCook  *
                          GUJARATI POTATOES INDIAN
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Potatoes, waxy type
    5       tb           Olive oil
    3       lg           Garlic cloves
      1/2   ts           Ground turmeric
      1/8   ts           Ground asafoetida
    1       t            Salt
    1       pn           [generous]cayenne pepper
                         - or hot powder
    1       tb           Sesame seed
   Sesame seed - I used pre-roasted from a Chinese grocery
   Gujarat is a part of India on the western coast, right
   at the Tropic of Cancer, between 20 and 25 deg. N.
   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 two pounds of medium, very waxy
   boiling potatoes. I used one pound but left everything
   else the same and it was perfect for two hungry people.
   Peel potatoes (optional) and cut into long
   French-fries 3/8 (9mm) square. Dunk in a bowl of cold
   water for 1/2 hour. Peel and sliver garlic. Heat the
   oil in a 9- or 10-inch 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 ÿstûegins to turn brown, quickly add
   turmeric and asafoetida, and stir once more.
   After just a couple of seconds put the potatoes back
   in, with salt and 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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