Cut the clean potatoes into 1/2-in dice. Heat the oil in a wok or frying pan over a medium heat. When hot, put in, in quick succession: - First the asafetida. - A second later, the mustard seeds. -Then the cumin seeds. Now put in the potatoes and stir once or twice. Sprinkle in the turmeric. Continue to stir every now and then and cook for about 15 minutes or until the potatoes are lightly browned and almost done. Sprinkle in the ground coriander, ground cumin, cayenne, and salt. Stir and cook for another 1-2 minutes. Recipe By : Madhur Jaffreys A Taste of India File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (738g)|
|Recipe Makes: 1|
|Calories from Fat: 511 (49%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 0mg||0 %|
|Sodium 47.2mg||2 %|
|Potassium 3008.5mg||79 %|
|Total Carbohydrate 124g||36 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 106.4g|
|Protein 15.2g||22 %|
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Calories per serving: 1036
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