Sukaa Batekaa (Potatoes with a dry spice)

 

5 medium potatoes

 

4 tablespoon tel (oil)

teaspoon rai (mustard seeds)

teaspoon jiru (cumin seeds)

teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

 

1 teaspoon marchu (cayenne pepper)

1 teaspoon mithu (salt)

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