SPICY SOUTH INDIAN POTATOES

Spicy South Indian Potatoes image

Number Of Ingredients 16

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5 medium russet potatoes (about 1 1/2 pounds)
3 tablespoons peanut oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds, coarsely ground
1 tablespoon dried white urad beans (urad dal), sorted
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 medium onion, cut in half lengthwise and thinly sliced
1 tablespoon ground coriander
1/4 teaspoon , hot red pepper flake, , or to taste
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 1/2 to 2 tablespoons minced fresh curry leaves
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
3/4 teaspoon salt, or to taste
1/2 cup finely chopped cilantro, including soft stems
2 tablespoons fresh lemon juice

Steps:

1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces or coarsely mashed.2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard and fenugreek seeds and both the dals they should splutter upon contact with the hot oil, so cover the pan and reduce heat until the spluttering subsides.3. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, pepper flakes, turmeric, asafoetida, curry leaves, and green chile peppers. Cook 1 minute, then add the potatoes, salt, and cilantro. Cover and cook, stirring occasionally and mashing a few of the pieces, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Transfer to a serving dish, mix in the lemon juice, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves