Email: info@bordersorganicgardeners.org

Spicy Potatoes

2lb. (900g) potatoes
6tblspoons vegetable oil
¼ teaspoon asafoetida
2 tsp. Whole cumin seed
¼ tsp. Whole fenugreek seed
2 tsp. Mustard seed
2 tblspoons sesame seed
1-3 dried chillies2 tsp lemon juice

Method

Boil, cool and cube the potatoes.
Mix the cumin, fenugreek and mustard seeds.
Chop the chillies, removing seeds if preferred.
Heat the oil in a wok or frying pan, add the asafoetida, cumin, fenugreek and mustard and let sizzle for 5 seconds.
Add the chillies and stir, then add the sesame seeds, turmeric and the potatoes.
Stir fry for 5 minutes.
Add salt, pepper and lemon juice.
Stir fry for a further 5 minutes and serve.