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.
 
 
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