eglamkowski's Journal: slashdot cookbook

Bombay Potatoes

1 pound of new potatoes
salt to taste
1 teaspoon salt
4 tablespoons of vegetable oil
2 dried red chillies
6-8 curry leaves
2 onions, finely chopped
2 fresh green chillies, finely chopped
2 cups fresh coriander, coarsley chopped
1/4 teaspoon asafoetida
1/2 teaspoon of each of cumin, mustard, onion, fennel and nigella seeds
lemon juice to taste

1) Scrub the potatoes under cold running water and cut them into small pieces. Boil them in water with a little salt and 1/2 teaspoon of the turmeric for 10-15 minutes or until tender. Drain the potatoes well then mash. Put aside.

2) Heat the oil in a frying pan and fry the dried chilles and curry leaves until the chillies are nearly burnt. Add the onions, gree chillies, coriander, turmeric and seeds and cook until the onions are soft.

3) Fold in the potatoes and add a few drops of water. Cook over low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed. Add lemon juice and serve.