Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        potatoes
   5      teaspoons     vegetable oil
     1/8  teaspoon      ground asafetida -- (or)
                        - 1/8 inch lump asafetida
     1/2  teaspoon      whole cumin seeds
   2 1/2  teaspoons     whole black mustard seeds
   1                    dried red peppers -- ( to 3)
   1      medium        onion -- coarsely chopped
     1/2  teaspoon      ground turmeric
   1 1/4  teaspoons     salt
   1      tablespoon    garam masala
   2      tablespoons   lemon juice

Preparation:

Boil potatoes in their jackets. Peel them and mash coarsely with a fork or hand masher. Heat the oil in a 10-12 inch skillet over medium heat. When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s). Use 1 for mildly hot, 3 for very hot. When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric. After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes. To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds. The