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Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Gujarati Potatoes

Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude.
This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida powder (you should find some if you're going to get into Indian cooking at all.)
Jaffrey says use two pounds of medium, very waxy boiling potatoes.
I used one pound but left everything else the same and it was perfect for two hungry people.

  • potatoes
  • 5 Tbs. olive oil
  • 3 big garlic cloves
  • 1/2 tsp. ground turmeric
  • 1/8 tsp. ground asafoetida
  • 1 tsp. salt
  • generous pinch of cayenne pepper or hot powder
  • 1 Tbs. sesame seed (I used pre-roasted from a Chinese grocery)
Peel potatoes (optional) and cut into long French-fries 3/8" (9mm) square.
Dunk in a bowl of cold water for 1/2 hour.
Peel and sliver garlic. Heat the oil in a 9- or 10-inch skillet over medium.
Drain and pat dry the potato fingers.
Put potatoes in hot oil and turn occasionally for 8 or 10 minutes to partially cook -- not brown.

Remove potatoes with tongs or slotted spoon to a plate with a paper towel on it.
From here on you have to move kind of fast: throw the sesame seeds into the skillet, stir once.
Add the garlic, and continue to stir.
When it =just= begins to turn brown, quickly add turmeric and asafoetida, and stir once more.

After just a couple of seconds put the potatoes back in, with salt and cayenne or hot powder.
Reduce heat and cook gently until done.
Stir frequently. (I added a tiny bit of water and loosely covered the skillet with a plate during the last few minutes.)