Potatoes with Onions

Directions

Boil potatoes in their jackets.

Peel them and mash coarsely with a fork or hand masher.

Heat the oil in a 10 to 12 inch skillet over medium heat.

When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s).

Use 1 for mildly hot, 3 for very hot.

When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric.

After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice.

Fry, stirring and mixing, for 5 to 7 minutes.

To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds.