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Method :
Boil the
potatoes in salted water for 15-20 minutes, until nearly done. Remove
from the water and allow to cool. Peel and set aside. Heat the ghee and
vegetable oil in a wok. Add the cumin and asafoetida. Reduce the heat to
low, and add the turmeric, dried mango powder and potatoes. Sauté for
5-6 minutes over a low heat, until the potatoes are coated with the
paste. Add the mint, ginger and chili pepper. Toss for 1-2 minutes.
Serve hot.
A simple yet
delicious dish from the Deccan region of India, where Muslim and south
Indian cuisines combine, it is usually served to accompany lamb.
Serves 4 - 6
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