| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Potatoes – washed, boiled in |
| water with their skins | ||
| until just soft then | ||
| left | ||
| to get cold | ||
| 1 | Onion | |
| 3 | T | Vegetable oil |
| 1 | Clove garlic – crushed | |
| 1/2 | t | Cumin seeds |
| 1/2 | t | Black mustard seeds |
| 6 | Thin green chiles | |
| de-seeded and coarsely | ||
| sliced up to 10 | ||
| 1/2 | t | Ground ginger |
| 1/2 | t | Turmeric |
| 1/4 | t | Hot chile powder |
| 1 | t | Ground coriander seed |
| Salt to taste |
INSTRUCTIONS
remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large). cut the onion in half down through the growing tip to the root end. Cut each half into 1/8" thick slices. heat the oil in a large pan over a high heat. add the onion slices, cumin and mustard seeds and stir for a few minutes. add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low. Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil and spices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break up the potatoes) from time to time. serve garnished with more sliced green chiles. Posted to CHILE-HEADS DIGEST V3 #227 by David Smith <[email protected]> on Jan 31, 1997.
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