Simple and Quick Subzis ~ Asafoetida Flavored Potato

I never had to bother about cooking while I was in India as my mother / mother in law mostly took care of the kitchen. I was well fed and didn't worry about 'behind the scenes". However somehow, I have never been a disastrous cook though I had had my share of hilarious experiences as a novice one. One such incident happened one day when I had to babysit my MIL's asafoetida flavored potato subzi that happens to be a family favorite. My MIL was in the midst of cooking this subzi one day and some unexpected guests dropped by. She asked me to look after it and forgot about it until serving time. At lunch time, my FIL began to wonder why he had been served breakfast. It was all my doing of course; the potato curry has turned into a mush and my FIL confused it to upma. To this day, I can not replicate my MIL's curry in flavor, texture or color and I have settled to this version which has become our favorite. It tastes good with rice.

BTW, I managed to erase the picture I was planning to post and did not have access to the original image. I am on a vacation since this marathon started and have been managing to remember to post from hotel room each night, after a tiresome day. As soon as I get home, I need to update the images for this post.  

This is going to be my sixth day "microwave cooking" entry of BM#8. Check what my fellow marathoners are cooking.

Ingredients: (4 servings)

3 big potatoes (2 cups chopped peeled and cubed)

1.5 - 2 tsp oil

1 tsp mustard seeds

1 tsp chanadal

a pinch of asafoetida or as preferred

1/8 tsp turmeric powder

few curry leaves

Salt to taste

Chili powder

Method:

Cook the potato cubes along with water in a microwave safe bowl. It takes around 8 - 10 minutes depending upon the size of the potato cubes. Keep an eye and cook fork-tender. Don't cook them mushy.

Heat oil in a microwave safe bowl, about 2 minutes. Then add the chanadal, mustard seeds, turmeric powder, asafoetida and curry leaves. Let the dal turn reddish and mustard to splutter. Add chili powder and salt. Mix well and cook for a minute or so. Serve with rice.

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