Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Red potatoes |
\N \N | Salt to taste |
2 tablespoons | Vegetable oil |
1 teaspoon | Mustard seeds |
1 \N | Onion, finely sliced |
2 \N | Garlic cloves |
1 \N | (1 inch) piece gingerroot, fresh grated |
1 \N | Green chile, seeded, chopped |
1 teaspoon | Ground turmeric |
½ teaspoon | Red (cayenne) pepper |
1 teaspoon | Ground cumin |
\N \N | Green pepper strips to garnish if desired |
Cut Potatoes into ¾ inch chunks.
Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more.
Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well.
Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips. Converted by MMCONV vers. 1½ ---