CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Indian |
Cayenne, Potatoes, Serrano, Side dishes |
4 |
Servings |
INGREDIENTS
1 |
tb |
Salad oil |
1/4 |
ts |
Caraway seed |
1 |
ts |
Cumin seed |
1 |
c |
Red onion; finely chopped |
2 |
|
Cloves garlic; minced |
6 |
|
Serrano chile; minced |
2 |
ts |
Fresh ginger; minced |
2 |
ts |
Turmeric; ground |
3 |
c |
Potatoes; cooked & diced |
2 |
ts |
Cayenne pepper; (fresh if possible) |
1/4 |
c |
Fresh cilantro; chopped |
1/4 |
c |
Fresh mint leaves; chopped |
2 |
tb |
Lime juice |
|
|
Salt |
INSTRUCTIONS
1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway
seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is
limp-translucent but not browned, about 2 minutes. Stir in turmeric and
potatoes, then add cayenne to taste. Stir often until potatoes are hot,
about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.
Recipe by: Sunset Mag. April 98
Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Jul 04,
1998
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