Masala Potatoes - Testing

Pg 275 The Ayurvedic Cookbook

Serves 3-4

30-40 minutes

1 - This needs work. I like the idea of greens in there, but the parsnip is really misplaced and the flavor a little bland. In the spirit of reducing the variables when testing, next time I will just omit the parsnip as that seemed like the most prevalent imbalance.

2 potatoes (1lb) cubed 1/2"

1 medium parsnip, cubed 1/2"

2 Tbsps. oil or ghee

1/4 tsp. black mustard seeds

1/8 tsp asafetida

1/2 tsp turmeric

1" fresh ginger root, grated

1/2 bunch leafy greens (4oz) roughly chopped

1 small onion (115g) finely chopped

1/2 to 2/3 cup water

1/2 tsp salt

1/2 tsp coriander powder

1. Warm the oil in a large skillet over low heat.
2. Add mustard seeds and asafetida and warm until seeds start to pop.
3. Stir in turmeric and ginger. Then add the vegetables.
4. Add the water and cover and cook over medium heat until the potatoes and parsnips are tender and done, about 15 minutes. 
5. Stir in the salt and coriander and serve.