A touch of Vedic cuisine. This dish stimulates digestion and offers an interesting alternative to almost-fried potatoes :) If you don’t have some of the spices, simply skip them and use what you have on hand.
The key spices here are turmeric, cumin, chili, and asafoetida.
- 4 large potatoes
- 3 tbsp. olive oil
- a pinch of black mustard seeds
- a pinch of cumin seeds
- a pinch of asafetida
- a pinch of ground chili pepper (or fresh chili, deseeded)
- 1/4 tsp. turmeric
- 1/4 tsp. salt
- a small bunch of fresh cilantro (to taste)
Wash, peel, and grate the potatoes. Rinse the grated potatoes thoroughly and drain well.
Heat a skillet over medium heat and add the oil. Once the oil is hot, add the cumin seeds, mustard seeds, and asafoetida. When the seeds start to crackle, add the chili, turmeric, and salt. Stir well, then add the grated potatoes and mix until coated with the spices.
Reduce the heat to low, cover with a lid, and cook for 5 minutes. Stir and cook for another 5 minutes. Turn off the heat and let the potatoes rest under the lid for a few minutes to soften further.
Before serving, I sprinkled it with a handful of chopped cilantro leaves.
Wash, peel, and grate the potatoes. Rinse the grated potatoes thoroughly and drain well.
Heat a skillet over medium heat and add the oil. Once the oil is hot, add the cumin seeds, mustard seeds, and asafoetida. When the seeds start to crackle, add the chili, turmeric, and salt. Stir well, then add the grated potatoes and mix until coated with the spices.
Reduce the heat to low, cover with a lid, and cook for 5 minutes. Stir and cook for another 5 minutes. Turn off the heat and let the potatoes rest under the lid for a few minutes to soften further.
Before serving, I sprinkled it with a handful of chopped cilantro leaves.
