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