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Dry Potato Curry Recipe
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1 lb Potato; Red skins Salt to taste 2 tb Vegetable oil 1 ts Mustard seeds 1 Onion; finely sliced 2 Garlic cloves 1 (1 inch) piece gingerroot; - fresh grated 1 Green chile; seeded, chopped 1 ts Ground turmeric 1/2 ts Red (cayenne) pepper 1 ts Ground cumin 1/4 c Green pepper; strips - to garnish if desired Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.
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