Recipes Included On This Page Zakiya's Potatoes and Onions Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Zakiya's Potatoes and Onions Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium boiling potatoes -- about one pound 1 piece fresh ginger -- (3/4-inch cube) peeled and cut in 4 pieces 1 fresh hot green chili -- or more to taste cut into 3 pieces 1/4 cup vegetable oil 1 pinch asafoetida 1 teaspoon black mustard seeds 2 medium onions -- peeled and coarsely chopped 1/4 teaspoon ground turmeric 1 teaspoon salt Boil the potatoes until tender. Let them cool, then peel and cut into 3/4- inch dice. Put the ginger and chili and 1/4 cup water into a blender or food processor and blend until you have a somewhat grainy paste. Set aside. Heat the oil in an 8 to 9-inch skillet over a medium flame. When hot, put in the asafetida first then, a second later, the mustard seeds. As soon as the mustard seeds begin to pop, this will take just a few seconds, put in the onions. Turn the heat down slightly and sauté the onions for about 5 minutes or until they turn translucent. (Do not let them brown.) Now add the paste from the food processor as well as the turmeric. Stir and cook for 1 minute. Put in the potatoes, 1 cup water and the salt. Cover and cook on medium-low heat for about 5 minutes. Lift cover and, using a slotted spoon, break the potato pieces into smaller 1/3 to 1/2 inch cubes. Cover again and cook on very low heat for another 3 to 4 minutes. The "sauce" for the potato dish should now be very thick. Serve either as is or stuff Masala Dosa NOTES : This dish, while it can be eaten as part of any Indian meal, forms the traditional stuffing for dosas. The dosa, a kind of pancake made with rice and urad dal, is put on a plate, some of this potato-onion mixture is placed on top of it and the dosa is folded over once. The stuffed dosa is then called a Masala Dosa and serves the same function as a sandwich does in America. It is generally served with sambar (a lentil soup of sorts). Instead of making the dosa, I generally wrap the potato mixture in phyllo dough (using ghee or oil to coat the dough) and bake until golden brown. Serves 4-6 as a vegetable dish and will stuff 8 dosas Contributed to the FareShare Gazette by Jennie; 30 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 9g Fat (50.2% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 362mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 Fat.

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