Asafoetida powder, also known as Hing, is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavour. While on its own, the smell may strike you as overpowering and somewhat unpleasant, in cooking it mellows out and produces a flavour similar to onion and garlic. In India this ingredient is crucial for the Jains, who do not eat root crops.
1 cup flat-leaf parsley
½ teaspoon yellow asafoetida powder (*) (available at Indian grocery stores)
¼ teaspoon freshly grated nutmeg
¼ cup toasted almonds
1 tablespoon lemon juice
½ teaspoon salt
2 tablespoons olive oil
Method:
Combine all the ingredients except the oil in a food processor and blend until smooth. With the motor running, slowly drizzle in the oil. When well amalgamated, remove and serve.
Add a few drops of water if the mixture is too thick and serve on the baked potatoes.
Servings: 4
(Source: Kurma Dasa)
