|
Ingredients
|
Quantity
|
|
Potatoes – peeled quartered
|
1 pound
|
|
Salt
|
to taste
|
|
Turmeric
|
1 pinch
|
|
Vegetable oil
|
2 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Powdered asafoetida
|
¼ tsp
|
|
Green chillies – seeds and finely chopped
|
2
|
|
Unsalted peanuts – coarsely chopped roasted
|
1/3 cup
|
Put potatoes in a pot filled with salted water. Add the turmeric
and bring to a boil over medium heat. Cook until potatoes are just tender,
about 5 minutes. Drain potatoes and pat dry with paper towels.
Heat the oil in a medium nonstick skillet over medium heat. Stir
in cumin seeds and fry until they pop, about 30 seconds. Sprinkle asafetida
into skillet, add chillies, and fry, stirring constantly, until the mixture is
fragrant, about 1 minute.
