Dry Potato Curry



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Dry Potato Curry