|1 tablespoon||Salad oil|
|¼ teaspoon||Caraway seed|
|1 teaspoon||Cumin seed|
|1 cup||Red onion; finely chopped|
|2||Cloves garlic; minced|
|6||Serrano chile; minced|
|2 teaspoons||Fresh ginger; minced|
|2 teaspoons||Turmeric; ground|
|3 cups||Potatoes; cooked & diced|
|2 teaspoons||Cayenne pepper; (fresh if possible)|
|¼ cup||Fresh cilantro; chopped|
|¼ cup||Fresh mint leaves; chopped|
|2 tablespoons||Lime juice|
1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.
Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998
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