Dry Potatoes with Ginger and Garlic (Sookhe Aloo)
This is more of a 'side dish' or 'snack'... but bloody tasty!
- 1lb 6oz (ish) potatoes
- 2" by 1" piece fresh ginger - chopped
- 3 or 4 large cloves garlic
- 3 - 4 tbsp. water
- 1/2 tsp. ground turmeric
- 3/4 tsp. salt
- 1/2 tsp. cayenne pepper/chili powder/chili flakes
- 1 tsp. fennel seeds (more won't hurt )
- 5 tbsp. veg. oil
Boil potatoes in their skins, cool completely, peel and dice into 3/4 inch cubes. Puree the ginger, garlic, water, turmeric, salt and cayenne in a blender and make a paste. Heat the oil. Add the fennel to the very hot oil and stir a couple of times.
Then add the paste and stir for a couple of minutes. Finally add the potatoes and stir until they have a golden brown crust on them. The paste should stick to the potatoes and form the crust.
Eat!
Shian7
--------------------------------------------------------
Kudakutemo
kudakutemo
ari mizu-no tsuki
Though it be be broken -
broken again - still it's there:
the moon on the water.
- Choshu.