Dry Potato Curry
Ingredients
1 pound potato; red skins
salt to taste
2 Tbsp. vegetable oil
1 tsp. mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 tsp. ground turmeric
1/2 tsp. red (cayenne) pepper
1 tsp. ground cumin
1/4 C. green pepper; strips, to garnish if desired
Cooking Instructions
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 cuminutes. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)