Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Potatoes; Peeled |
| 2 teaspoons | Oil |
| ¼ teaspoon | Cumin seed |
| ¼ teaspoon | Turmeric |
| 1 teaspoon | Salt |
| 1 large | Green Bell pepper; thinly sliced |
| 1 teaspoon | Ground coriander |
| ¼ tablespoon | Hot chile powder |
1. Cut potatoes in half lengthwise then cut crosswise into thick slices 2. Heat oil in large skillet, preferably nonstick, over medium heat. Add cumin seeds & tumeric and saute 10 seconds. Add potatoes and salt. Cover and cook over low heat until potatoes are half done, 15 to 20 min. Add bell pepper, cover and cook until pepper is tender, about 10 min. Add coriander and chile powder and cook, uncovered, gently turning occasionally, until potatoes are litghtly browned, 3-5 min.
Recipe by: LA Times Food Section 4/16/98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Apr 16, 1998