Bombay Potatoes

Have you ever thought about how magnificent the human body is? It’s efficient, complicated in design, and equipped to handle malfunction. For example, when a foreign object is lodged in your throat, your body reacts by coughing, an innate reflex, to expel the object out and keep your airway clear. Indian recipes are similar in that each recipe contains the necessary chemicals needed to help you digest the food. If you’re cautious about trying new cuisines, your best bet is to start off with a potato dish. Potatoes are a universal favorite among all people. Which is why this potato masala dish is perfect to usher you into Indian cuisine. *Recipe* - 2 large potatoes, cubed - 2 T oil - 1 t Mustard seeds (aids in digestion) - 1 sprig of curry leaves - 1 t (or less) Kashmiri Chili powder - 1/2 t Turmeric powder - Pinch of asafetida (aids in digestion) - Salt to taste - 1 t Garam Masala powder • Peel and cut your potatoes into cubes. Boil the potatoes in seasoned water until knife tender.

• Heat your oil in nonstick pan. Once oil is hot, add your mustard seeds and stand back. They splutter. When they start to pop, add your curry leaves and stand back again. They also splutter • Add in your salt, chili powder, turmeric, and asafetida and cook for 1 min. • Add in your cubed boiled potatoes and mix well. On medium heat, cook your potatoes for 6-7 minutes, stirring occasionally until they become crispy on the outside. You can garnish with chopped cilantro. Serve with rotis (flatbread) and some plain yogurt.