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Veggie Table - Show #35

Aloo Palya

• 1 ½ lbs (680 kg) -- New small potatoes, peeled & pricked with a fork.
• 2 tbsp (25 mL) -- Cooking oil
• 1 pinch -- Hing (asafetida)
• 1 tsp (5 mL) -- Mustard seeds
• 1 tsp (5 mL) -- Cumin seeds
• 4 -- Dried red chilies, broken into small pieces
• 5 -- Green chilies, slit
• 2 tbsp (25 mL) -- Chopped fresh coriander
• 1 tsp (5 mL) -- Amchur (mango powder)
• 1 tsp (5 mL) -- Cumin powder
• 1 ½ tsp (7 mL) -- Coriander powder
• 1 ½ tsp (7 mL) -- Garam masala

Heat oil in a heavy saucepan and add mustard seeds, cumin seeds, green and red chilies (peppers). Add potatoes and fry on low heat, stirring occasionally. They may be cooked covered. Sprinkle water only as necessary to prevent burning and sticking - do not add too much. When the potatoes are almost done add powdered spices, high, and turn heat up to medium. Cook covered about 5 minutes more. Add fresh coriander, mix well and simmer in the masala another 10 minute. Remove and serve hot.