Sunday, April 23, 2006

Potatoes with Browned Onions (Bihari Bhujia)

Dried cayenne-type chilies can be used instead of the round red chilies. Depending on how how you want it you might want to use less chilies. These are ususally served with breads and pickles but they also taste great with a lamb roast or other entree.

2 1/2 pounds medium russet or red new potatoes
1/4 cup corn or other vegetable oil
4 medium onions, sliced into very thin fine half rings
15 hot dried round red chilies or 8 dried long cayenne types
teaspoons whole cumin seeds
1 teaspoon cayenne pepper
2 teaspoons ground turmeric
2 teaspoons salt

Peel the potatoes and cut them in halves lenghwise. Keep covered in a bowl of water as you do the others to keep them from browning. Cut each half crosswise potatoes into
1/8 inch slices. Leave in water.

Pour oil in large karhai or large nonstick lidded pan and set for medium -high. Put all the slice onions in the pan and fry, stirring, for 5 minutes. Now add the chilies. Drain potatoes . Now add the peppers and fry until chilies are dark and crisp Lift out the chilies. Fry onions until they are reddish brown and crisp. Remove the onions with s spoon and spread them on a baking sheet lined with paper towels.

Put cumin seeds in the hot oil and then 5 seconds later add the potatoes. Add the cayenne pepper, turmeric and salt. Stir well and cover. Cook over medium-high heat for 5 minutes, stirring now an and then. Reduce heat to very low and stir again and cover. Cook for about 10 minutes or until potatoes are almost cooked.

Crumble up the onions and spread them over the potatoes during the last minutes of cooking. The chilies may be crumble or use them whole as a garnish.

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