Jill Norman Spices: roots & fruits offers instructions for an "Indian dish that is very simple to make and can be served as part of a western meal." Small onions are cooked whole for about 20 minutes by frying over low heat. The heat is turned up and tumeric, asafetida and cubed parboiled potatoes are added to the pan. About 3 or 4 minutes later, a couple of tablespoons are added and the heat turned down. Cook for a further 5 minutes and then turn up the heat to evaporate any remaining liquid.
This strikes me as a type of recipe developed in a kitchen with a gas stove since it relies on turning the heat up and down. A gas stove would give the required control.
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