Ingredients
8-9 medium potateos
6 tbsp. vegetable oil
1/8 tsp. ground asafoetida
2 tsp. whole cumin seeds
¼ tsp. whole fenugreek seeds
2 tsp. whole black mustard seeds
1-3 dried hot red peppers
2 tbsp. sesame seeds
¼ tsp. turmeric
2 tsp. salt
to taste ground pepper
2 tsp. ground amchur (mango powder)
Preparation
Boil the potatoes in their jackets. Drain and allow them to cool for 3 to 4 hours. Peel and dice them.
Heat the oil in a wok over a medium flame. When very hot, put in the next seven ingredients in quick succession. (up to and including turmeric)
Add potatoes. Heat to medium high and stir-fry for 5 minutes.
Add salt, pepper and amchur. Stir-fry 5 minutes (pototoes with light brown spots)
