Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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.