8 md Potatoes

           Oil for deep frying
      1 ea Onion, coarsely chopped

      4 ea Garlic cloves, pressed

      6 tb Oil

      1 pn Asafetida

      7 ea Fenugreek seeds

    1/2 ts Fennel seeds

    1/4 ts Black onion seeds

    1/4 ts Black mustard seeds

      1 ea Bay leaf

      3 ea Dried red peppers

    1/2 ts Turmeric

      2 md Tomatoes, chopped

      1 pn Sugar

  1 1/2 ts Salt

  Boil potatoes at least 2 hours ahead.  Leave to cool.  Just before cooking
  the dish, cube them into bite-sized pieces. Heat oil over a medium flame.
  Fry potatoes in small batches till golden brown on all sides. Drain & set
  aside.  Save some of the oil for later use. Blend onion & garlic with 3 tb
  water.  Heat 6 tb oil in large pot.  When very hot, add asafetida,
  fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick
  succession.  Fry 20 seconds till bay leaf darkens. Add paste from the
  blender & turmeric.  Fry, stirring for 5 minutes. Add tomatoes & sugar.
  Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer
  for 10 minutes.  Turn each potato over & simmer another 10 minutes. Serve
  hot.