Sukaa Batekaa (Potatoes with a dry spice)

 

5 medium          potatoes

 

4 tablespoon      tel (oil)

¼ teaspoon       rai (mustard seeds)

¼ teaspoon       jiru (cumin seeds)

¼ teaspoon       hing (asafetida)

1                      suku marchu (whole, dried pepper)

 

1 teaspoon        marchu (cayenne pepper)

1 teaspoon        mithu (salt)

¼ teaspoon       hardar (turmeric)

1 teaspoon        dhaanaa jiru (powdered coriander & cumin seeds)

2 tablespoon      limbu (lemon juice)

1 teaspoon        saaker (sugar)

 

1                      tametu (tomato), chopped

some                kothmari (cilantro), chopped (optional)

 

1.         Boil the potatoes. Peel and cut into 1" cubes.

3.         Heat oil in a non-stick pan. Add mustard seeds, cumin seeds, asafetida, and whole dried pepper. Wait for the seeds to start popping.

6.         Add the potatoes, then the cayenne pepper, salt, turmeric, coriander-cumin powder, lemon juice and sugar.

7.         Cook for 5 minutes and garnish with tomatoes and coriander.

8.         Serve with puri, yogurt, and pickles.

 

Source: Kokila 1978