|
Ingredients
|
Quantity
|
|
Red potatoes
|
1 pound
|
|
Salt
|
to taste
|
|
Vegetable oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Onion – finely sliced
|
1
|
|
Garlic cloves
|
2
|
|
Fresh ginger root 1” grated
|
1 piece
|
|
Green chilli – seeded and chopped
|
1
|
|
Ground turmeric
|
1 tsp
|
|
Red (cayenne) pepper
|
½ tsp
|
|
Ground cumin
|
1 tsp
|
|
Green pepper strips (to garnish) – if
desired
|
¼ cup
|
Cut Potatoes into 3/4 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, chilli, 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.
