This is a lovely Indian side or vegetarian main, heavily spiced up with green chili, cumin, asafetida powder and crushed peanuts in a lovely combination of flavors and textures :).
According to Saveur, author Paul Levy and his wife said that they habitually use this dish to introduce dinner guests to asafetida and its unusual, interesting, truffle-like flavor. Asafetida is a dried up latex from the root of a special plant, pungent when raw but which dried and ground becomes a lovely delicate spice used many times in the Indian cuisine. :)
Recipe source: Saveur.
Last year: Es Pokat (Indonesian avocado shake).
Two years ago: Milk and poppy seed muffins.
Three years ago: Brie, potato and thyme pizza.
Four years ago: Potato salad with pesto and mozzarella and Egg, avocado and bacon breakfast spicy bagels.
Ingredients (serves 2):
- 600 g potatoes
- salt
- a pinch of turmeric
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafetida powder
- 1 green chile (or 2 if you want)
- 4-5 tablespoons coarsely chopped roasted peanuts
Peel and chop the potatoes into large cubes. Put them in a pot of salted water and add the turmeric. Bring to a boil and cook them until just tender, about 5 minutes.
Meanwhile, prepare the rest. Get the chili, asafetida and peanuts and a mortar and pestle.
(Note: we keep our asafetida in an old armchuur bag, but don't confuse the names, that one is a different condiment). Chop the chili, discarding the seeds. Lightly crush the peanuts in the mortar and pestle. Heat the oil in a pan and add the cumin seeds until they crackle. Add the asafetida powder and stir well until fragrant. Add the chopped chili.
Fry for 2-3 minutes, then add the drained potatoes. Mix well.
Fry, stirring occasionally, until golden crisp (about 5 minutes). Add the crushed peanuts.
Mix well, season with salt and transfer to serving plates. It's done, dig in! :)
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