| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Potatoes, Side dishes, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | Potatoes, Peeled | |
| 2 | t | Oil |
| 1/4 | t | Cumin seed |
| 1/4 | t | Turmeric |
| 1 | t | Salt |
| 1 | Green Bell pepper, thinly | |
| sliced | ||
| 1 | t | Ground coriander |
| 1/4 | T | Hot chile powder |
INSTRUCTIONS
Cut potatoes in half lengthwise then cut crosswise into thick slices Heat oil in large skillet, preferably nonstick, over medium heat. Add cumin seeds & tumeric and saute 10 seconds. Add potatoes and salt. Cover and cook over low heat until potatoes are half done, 15 to 20 min. Add bell pepper, cover and cook until pepper is tender, about 10 min. Add coriander and chile powder and cook, uncovered, gently turning occasionally, until potatoes are litghtly browned, 3-5 min. Recipe by: LA Times Food Section 4/16/98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Apr 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 596.8mg
Potassium: 480.5mg
Carbohydrates: 18.6g
Fiber: 3.1g
Sugar: 1.7g
Protein: 2.4g