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  Potatoes with asafetida & cumin
 
Yield: 5 Servings
 
2 tb Light vegetable oil      1/4 ts Whole cumin seeds
1/4 ts Turmeric powder      1 ts Sea salt
1 -2 hot red peppers dried      4 -5 medium-sized potatoes
1/8 ts Asafetida ground -or 1/8-inch lump      1 1/4 c Canned tomato sauce
 Wash peel and quarter potatoes. Place them in a bowl with cold water to cover. In 2-3-quart pot heat oil over medium heat. As it heats drain potatoes in a colander. When the oil is hot add asafetida; after it sizzles in about 5 seconds add cumin seeds; when they sizzle and change color in 5 to 10 seconds add the red peppers which will begin to change color in just 2 or 3 seconds. Now add the drained potatoes and turmeric. Fry the potatoes for about 2 minutes stirring occasionally. Add 2 cups water tomato sauce and salt. Bring to a boil. Cover and allow to simmer very gently for about 1« hours. Serve in a deep dish and permit diners to ladle individual servings in their own small bowls. Flatbreads provide an excellent accompaniment to this dish. Leftovers can be mashed in a blender to reincarnate as a delicious soup.

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