Bombay Potato

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb whole new potato, scrubbed
• salt, to taste
• 1 teaspoon ground turmeric
• 3 tablespoons vegetable oil
• 2 whole dried chilies
• 6 -8 curry leaves, fresh
• 2 onions, finely chopped
• 2 green chilies, finely chopped
• 2 ounces fresh cilantro, chopped
• 1/4 teaspoon asafetida powder
• lemon juice
• 1/2 teaspoon cumin
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fennel seed
• 1/2 teaspoon nigella seeds (kalonji)

Recipe

• 1 place the ingredients for the spice mix in a little bowl and set aside.
• 2 cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. when tender, drain the potatoes and mash coarsely. set aside.
• 3 in a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
• 4 add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
• 5 fold in the potatoes and a little water to just moisten.
• 6 mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
• 7 add some lemon juice to taste and serve immediately.