Title: Dry Potato Curry
Categories: Vegetarian Ethnic
Yield: 4 Servings
| 1 | lb | Potato; Red skins |
| | | Salt to taste |
| 2 | tb | Vegetable oil |
| 1 | ts | Mustard seeds |
| 1 | | Onion; finely sliced |
| 2 | | Garlic cloves |
| 1 | | (1 inch) piece gingerroot; fresh grated |
| 1 | | Green chile; seeded, chopped |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Red (cayenne) pepper |
| 1 | ts | Ground cumin |
| 1/4 | c | Green pepper; strips to garnish if desired |
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, 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.