Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Cumin seeds |
2 tablespoons | Paprika |
1 tablespoon | Coriander seeds |
1 teaspoon | Cayenne pepper |
1 tablespoon | Powdered ginger |
1 tablespoon | Cinnamon |
1 teaspoon | Powdered mustard |
8 \N | Red Bliss potatoes about the |
\N \N | Size of golf balls |
2 mediums | Cucumbers |
2 \N | Firm mangoes (or papayas) |
½ \N | Red bell pepper, seeded |
¼ cup | Orange juice |
2 tablespoons | Minced ginger |
2 tablespoons | Fresh lemon juice |
¼ cup | Chopped fresh mint |
\N \N | Salt and freshly ground |
\N \N | Black pepper to taste |
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside.
2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes.
Drain, allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.