Indian-style potatoes


4 waxy boiling potatoes
2 tbsp vegetable oil
1/8 tsp asafoetida powder
1/2 tsp whole cumin seed
1 or 2 diced hot red peppers (opt)
1/2 tsp turmeric
2 6-oz. Cans v8
1 tsp salt
1 tsp coriander

How to prepare

Boil whole potatoes with the skin until soft. Peel the skin and cut to bite size. In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle. Put in all the potatoes and fry a little, turning. Add salt, turmeric and tomato sauce. Cover and allow to simmer gently 4 to 6 minutes. Asafoetida powder is not your every-day ingredient, but is nearly essential in many indian dishes. It’s considered a flavoring but also a digestive aid. Find it at an indian or middle-eastern grocery, or mail order a small jar. A pinch is usually all that’s ever used. A complete modification. First you heat the oil or ghee (or butter) and cook the spices briefly. Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion. Let saut

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