Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb Medium-sized boiling
- Potatoes
- 5 tbl Vegetable oil
- 1 tbl Sesame seeds
- 3 x Good-sized cloves garlic --
- 1/2 tsp Ground turmeric
- 1/8 tsp Ground asafetida -- ground
- 1 tsp Salt
- 1/8 tsp Cayenne pepper -- optional
Directions
Peel the potatoes and cut into fingers ("French fries"), 1/3- to 1/2-inch thick. Put fingers into a bowl of cold water for half an hour or more.
Drain and wipe dry.
Heat the oil in an 8- to 9-inch skillet [or wok] over a medium flame. When it is hot, put in the potatoes and cook them, turning once or twice, for 8 to 10 minutes. The potatoes should be partially cooked and not browned.
Remove potatoes with a slotted spoon to a plate and set aside.
Put the sesame seeds into the same skillet. Stir once. Now add the slivers of garlic, continuing to stir and fry over a medium flame. When the garlic begins to turn brown [the browning happens quickly], put in the turmeric and asafetida. Stir once. Now quickly add the half-cooked potatoes, salt, and cayenne. Stir again. Cover. Turn heat to low and cook gently until potatoes are done. Stir frequently.
Category:Sri Lankan Recipes
Category:Sri Lankan Vegetarian