Title: Mahmoosa (Kosher Indian)
Categories: Vegetarian Potato Jewish Kosher Indian
Yield: 1 Servings

		MAHMOOSA (KOSHER INDIAN)
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This is an economical vegetarian dish which makes a satisfying light meal. An untraditional, but nevertheless interesting way to serve it would be as part of a main meal, with mashed chicken or meat and as an alternative to a conventional way of preparing potatoes. The first recipe for Mahmoosa is the traditional method and although it may be little laborious to chop the potatoes fine it is well worth the effort. The second method is simpler and may be more convenient but there is a difference in taste. Prepared either way, Mahmoosa may be served hot or cold. If it is to be served at party it may be prepared in advance as it will keep well in the fridge for a few days if covered. For 4 people. INGREDIENTS: small to medium sized onion 3 tablespoons of vegetable 3 medium to large potatoes 4 eggs (size 2) 2 teaspoon of turmeric 1 to 2 teaspoons of salt pepper to taste Method: Chop fine a small to medium sized onion, and saute in 3 tablespoons of vegetable or sunflower oil. Meanwhile, peel and cut in half 3 medium to large potatoes. A soft variety is best. Slice lengthwise and then breadthways as finely as possible. The chopped patatoes may be put into a bowl of water while working on them to prevent discoloring. Drain the chopped potatoes, add to the saute onions and mix thoroughly. Turn the heat to high and then simmer, stirring every four or five minutes to ensure the potatoes do not stick to the bottom of the pan. Cook for about 15 minutes, preferably covered, until the chopped potatoes arc tender. Then add 4 eggs (size 2), 2 teaspoon of turmeric, 1 to 2 teaspoons of salt and pepper to taste. Scramble for 5 minutes until the egg is thoroughly mixed in with the potato. Simmer until the Mahmoosa is dry, turning from time to time. The drying process should take about another 5 minutes. In the alternative method, the eggs and potatoes tend to remain separate rather than integrated as shown above. Chop 3 medium to large potatoes coarsely, boil with a teaspoon of salt and leave to drain. Meanwhile, chop a small to medium sized onion and saute in 3 tablespoons of vegetable oil. Stir fry 1 teaspoon of turmeric, add the potatoes and mix thoroughly. Add I cup of cold water, cover and leave to cook over a medium flame for about 10 minutes or until the potatoes are cooked. Add 4 eggs (size 2) and additional teaspoon of salt. Scramble, cover and simmer for 10 or 15 minutes. A handful of fresh parsley or coriander leaves may be chopped fine and sprinkled over the Mahmoosa. Alternatively half a cupful of fresh tender celery stalks may be used as a garnish. Serve hot or cold with a slice of fresh lemon and chopped fresh chilies (optional). Copyright 1995 by Raphael Meyer, Asian American Kashrus Services

Submitted By SAM LEFKOWITZ Submitted By GEORGETTE/DAVE BURNSIDE

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