Asafoetida- what do I do with it?
While shopping at my nearest international foods mart, I came upon a container of asafoetida. Can I make anything with it other than dal?
Boil potatoes, chop. Oil in pan, mustard seeds, asafetida, potatoes, sambar, salt.
You can do other vegetables that way too.
It is often used to take the place of Onions and Garlic both of which are prohibited by certain Sects.
Jain Buddhists use it in place of onion and garlic. If you watch Manjula on Youtube she uses it for tons of dishes. When I make Indian food on a weeknight I'll make it the Jain way cause chopping onions and garlic and then sauteeing them takes far longer (but tastes way better) than adding a pinch of hing (asafoetida). I store mine in a glass jar away from the kitchen.
When Mr. Pine was growing up in India, hing was also used as a poultice chest rub for colds. Phew!
I use it in addition to onions and garlic in many Indian preparations. Caution, a little goes a long way.
The notion that "a little goes a long way" used to be true when the hing (=asafoetida) you got in the store was purer quality and stronger.
Nowadays it is sold so much mixed with fillers, that you may have to use even up to twice the recommended amount in a recipe to get the aroma.
Also keep in mind that the aroma in the bottle is very strong. Once the hing gets heated, it is magically tamed into a gentle fragrance. Truth is stranger than fiction!