2 tb Light vegetable oil
1/4 ts Whole cumin seeds
1/4 ts Turmeric powder
1 ts Sea salt
1    -2 hot red peppers, dried
4    -5 medium-sized potatoes
1/8 ts Asafetida, ground,
-or 1/8-inch lump
1 1/4 c  Canned tomato sauce

Wash, peel and quarter potatoes. Place them in a bowl with cold water to
cover.

In 2-3-quart pot, heat oil over medium heat. As it heats, drain potatoes
in a colander. When the oil is hot, add asafetida; after it sizzles in
about 5 seconds, add cumin seeds; when they sizzle and change color in 5 to
10 seconds, add the red peppers, which will begin to change color in just 2
or 3 seconds. Now add the drained potatoes and turmeric. Fry the potatoes
for about 2 minutes, stirring occasionally.

Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover and allow
to simmer very gently for about 1« hours. Serve in a deep dish and permit
diners to ladle individual servings in their own small bowls. Flatbreads
provide an excellent accompaniment to this dish. Leftovers can be mashed in
a blender to reincarnate as a delicious soup.