Maya's Potatoes

      8 md Potatoes                          1/4 ts Black onion seeds
           Oil for deep frying               1/4 ts Black mustard seeds
      1 ea Onion, coarsely chopped             1 ea Bay leaf
      4 ea Garlic cloves, pressed              3 ea Dried red peppers
      6 tb Oil                               1/2 ts Turmeric
      1 pn Asafetida                           2 md Tomatoes, chopped
      7 ea Fenugreek seeds                     1 pn Sugar
    1/2 ts Fennel seeds                    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.