| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
New potatoes |
| 1/3 |
c |
Safflower oil |
| 2 |
ts |
Cumin seed |
| 1/4 |
ts |
Red pepper flakes |
| 1/4 |
ts |
Turmeric |
| 1 |
|
Onion — diced |
| 1 |
tb |
Mint leaves — * chopped |
|
|
(see note) |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
* Use 1/4 teaspoon dried mint instead of fresh if preferred.
1. Scrub and peel new potatoes. Cook in boiling water until just tender.
Cool, then slice into 1/4-inch slices. 2. Heat the oil in a heavy skillet.
Add cumin seeds and saute for 2 minutes, stirring often. Add hot pepper
flakes and turmeric. Stir again to blend well. Add the onion and saute for
5 minutes or until onion is an amber color. 3. Add the sliced potatoes and
toss to coat evenly. Add mint and toss again. Remove from skillet to a
serving plate; sprinkle with lemon juice. Serve with lemon wedges.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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