Dry potato curry

Yield: 4 servings

Measure Ingredient
1 pounds Red potatoes
Salt to taste
2 tablespoons Vegetable oil
1 teaspoon Mustard seeds
1 Onion, finely sliced
2 Garlic cloves
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 ---

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