Yield: 4 servings
|1 pounds||Red potatoes|
|Salt to taste|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Mustard seeds|
|1||Onion, finely sliced|
|1||(1 inch) piece gingerroot, fresh grated|
|1||Green chile, seeded, chopped|
|1 teaspoon||Ground turmeric|
|½ teaspoon||Red (cayenne) pepper|
|1 teaspoon||Ground cumin|
|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 ---