Simple and flavorful potatoes with oomph of mustard oil, jamboo and asafetida, reminiscent of all things Kumaoni especially my Aama’s (grandmother’s) kitchen.
4 potatoes cut in wedges
1/4 cup mustard Oil
4 dry red chillies
1 tsp cumin seeds
½ tsp heeng/asafetida
1 tsp jamboo herb
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
Salt to taste
½ tsp amchur or mango powder
2 tbsp chopped green coriander/cilantro for garnishing
Heat mustard oil to a smoking point in an iron wok.
Add cumin seeds, chillies, jamboo and heeng.
In a bowl, mix the spices: turmeric powder, red chilli powder and coriander powder. Add to the wok.
Be careful not to burn any of the spices.
Fry for a few seconds. Add the potatoes and add salt according to taste.
Cover and cook on a slow flame. If you need to add water, add about 3 tablespoons or so.
Once the potatoes are cooked, increase the flame so as to crisp the potatoes. Add amchur powder. Give a gentle stir.
Garnish with chopped coriander/cilantro and serve hot.
Best served with hot pooris and kheera raita, but you can also enjoy a bowl full with hot adrak and tulsi wali chai with a dash of black pepper.
The jamboo herb belongs to the Allium family and is botanically known as Alium hypsistum. Used widely for seasoning daals/lentils and vegetables in Kumaon. The herb has garlic cum chives flavor. It is said to aid in digestion.