1 lb 6 oz potatoes, cooked, diced and cooled
a piece of fresh ginger, about the size of a walnut, peeled and chopped
3 cloves garlic, peeled
3 tablespoons water
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more, if you like it hot)
5 tablespoons veg. oil
1 teaspoon whole fennel seeds
Blend ginger, garlic, water, turmeric, salt and cayenne to a paste.
Fry fennel seeds in hot oil, let sizzle 5 seconds. Add yellow paste
from blender, fry for 2 minutes. Add potatoes, stir-fry for 6
minutes until potatoes have nice golden-brown hue and are slightly
crispy on the outside and nice and hot inside.