Preparation:
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. |
