Konkani Style Baby Potatoes with Asafetida
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
36 oz baby/regular potatoes
3-4 tbsp coconut oil
1/2 tsp black mustard seeds
3-4 springs of fresh curry leaves
2-3 slit green chiles
1/2 to 3/4 tsp tsp of Asafoetida powder
Clean and boil the baby potatoes till tender. Peel them one by one and keep them aside.
Heat the oil in a pan. add the mustard seeds. Wait for it to splutter and add the curry leaves, green chiles and asafoetida. Fry for a couple of second and add the peeled baby potatoes. Toss for everything to coat well and add 1 cup of water. Add salt for taste and let it simmer for 10 to 15 minutes. Mash a couple potatoes so that the broth thickens a little bit. You can prick each one of the potatoes for it to absorb all the flavors but i like the bland potatoes in a spicy broth better. Serve hot with rice.