A little more Vedic cooking. Stew stimulates digestion and is an interesting option for almost fried potatoes:) you may not have some of the spices, but then just skip them and add the ones that are.
The main ones here are turmeric, cumin, chili and asafetida.
- 4 large potatoes
- 3 tbsp olive oil
- a pinch of black mustard seeds
- pinch of cumin
- A pinch of asafetida
- a pinch of ground chili pepper (you can take fresh without seeds)
- 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 and drain the water thoroughly.
Heat a frying pan over medium heat, add oil. Then the seeds of cumin, mustard and asafetida. When the seeds begin to crack, add the chili, turmeric, and salt. Stir and add the grated potatoes, mixing it with the spices.
Reduce heat to low, cover and cook for 5 minutes. Stir and cook for another 5 minutes. Turn off the heat and let the potatoes stand a little under the lid, it should soften a little more.
Before serving, I sprinkled a handful of chopped cilantro leaves.
Wash, peel and grate the potatoes. Rinse the grated potatoes and drain the water thoroughly.
Heat a frying pan over medium heat, add oil. Then the seeds of cumin, mustard and asafetida. When the seeds begin to crack, add the chili, turmeric, and salt. Stir and add the grated potatoes, mixing it with the spices.
Reduce heat to low, cover and cook for 5 minutes. Stir and cook for another 5 minutes. Turn off the heat and let the potatoes stand a little under the lid, it should soften a little more.
Before serving, I sprinkled a handful of chopped cilantro leaves.
