Ingredients
| 1 lb. | red-skinned potatoes | | Salt, to taste | | 2 tbsp. | vegetable oil | | 1 tsp. | mustard seeds | | 1 | onion, finely sliced | | 2 cloves | garlic | | 1 | 1-inch piece fresh gingerroot, grated | | 1 | green chili, seeded, chopped | | 1 tsp. | ground turmeric | | 1/2 tsp. | red (cayenne) pepper | | 1 tsp. | ground cumin | | 1/4 cup | green pepper strips, to garnish (optional) |
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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, chili, 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.
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