Dry Potato Curry
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.
