Ingredients:
1 lb Potatoes, waxy type
5 tb Olive oil
3 lg Garlic cloves
1/2 ts Ground turmeric
1/8 ts Ground asafoetida
1 t Salt
1 pn cayenne pepper
1 tb Sesame seed
Serves 4
Method:
Sesame seed - I used pre-roasted from a Chinese
grocery Gujarat is a part of India on the western
coast, right at the Tropic of Cancer, between 20 and
25 deg. N.latitude.
Peel potatoes (optional) and cut into long
French-fries 3/8" (9mm) square. Dump in a bowl of
cold water for 1/2 hour. Peel and sliver garlic.
Heat the oil in a 9- or 10-inch skillet over medium.
Drain n pat dry the potato fingers. Put potatoes in
hot oil and turn occasionally for 8 or 10 minutes to
partially cook -- not brown.
Remove potatoes with tongs or slotted spoon to a
plate with a paper towel on it. From here on you
have to move kind of fast: throw the sesame seeds
into the skillet, stir once. Add the garlic, and
continue to stir. When it begins to turn brown,
quickly add turmeric and asafoetida, and stir once
more. After just a couple of seconds put the
potatoes back in, with salt and cayenne or hot
powder. Reduce heat and cook gently until done. Stir
frequently.