Preparation:
This dish, while it can be eaten as part of any Indian meal, forms the traditional stuffing for dosas (see previous posting). 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.
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 and then, a second later, the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onions. Turn the heat down slightly and saute 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.
Serves 4-6 as a vegetable dish and will stuff 8 dosas |
