| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Potatoes, Side dishes, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Potatoes; Peeled |
| 2 |
ts |
Oil |
| 1/4 |
ts |
Cumin seed |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1 |
lg |
Green Bell pepper; thinly sliced |
| 1 |
ts |
Ground coriander |
| 1/4 |
tb |
Hot chile powder |
INSTRUCTIONS
1. Cut potatoes in half lengthwise then cut crosswise into thick slices
2. 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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