Potatoes That Go Pop(py)

An unusual side dish below that oddly enough partners well with most entrees, not just those of Indian origin. In the winter serve alongside roasted meats or poultry; in the summer, place a mound beneath broiled or grilled fish. The potatoes are quite mild in flavor yet possess a hard-to-place richness. If you have difficulty finding mustard oil, fry a tablespoon or so of yellow mustard seeds in plain vegetable oil, let cool, then proceed with recipe.

ALOO POSTO

5 medium potatoes, peeled and chopped into 1-inch pieces / 4 T. poppy seeds / 2 T. mustard oil /salt / 1 t. sugar / 3-4 chopped green chiles

1. Soak poppy seeds in 1 cup of warm water for half an hour. Drain through a fine-mesh strainer. Grind lightly with the back of a spoon to a roughish paste.


2. Heat mustard oil in a large skillet till it smokes. Allow to cool then reheat again to a medium heat.


3. Fry the potato pieces for 5 minutes, stirring frequently.


4. Add the poppy seeds, 1/2 cup or so of water, cover the skillet and cook on low until potatoes are tender.


5. Now add salt to taste, sugar and green chiles. Cook covered for 2 more minutes.


6. Serve very warm.