Aloo Bhajji (Dry Fried Potatoes)
indian, side dish, vegetables
1 1/2 lb potatoes; peeled
4 tablespoon vegetable oil
4 green chillies
1/4 teaspoon ground turmeric
1 pinch asafoetida
1 squeeze lemon juice
5 fl oz water
1 teaspoon salt
1/2 teaspoon whole mustard seed
2 tablespoon desiccated coconut *
NB * unsweetened.
Cut the potatoes into small pieces, ideally into thinnish "flakes" thicker in the middle than the edges. Cut the green chilles lengthways but don't discard seeds unless you prefer mild curries. : Heat oil in frying pan, drop in chilles, asafoetida and mustard seed, and continue to heat until they pop (a few seconds normally). Add potatoes, coconut, lemon juice, turmeric salt and water. Cover and cook over a low flame, shaking to prevent sticking, until potatoes are tender, and all the water is absorbed - about 30 minutes. Recipe after "Complete book of Curries" - Harvey Day MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 16 May 97 National Cooking Echo Ä
Yield: 4 servings