1 tbsp Salad oil
1/4 tsp Caraway seed
1 tsp Cumin seed
1 cup Red onion, finely chopped
2 Cloves garlic, minced
6 Serrano chile, minced
2 tsp Fresh ginger, minced
2 tsp Turmeric, ground
3 cup Potatoes, cooked & diced
2 tsp Cayenne pepper, (fresh if possible)
1/4 cup Fresh cilantro, chopped
1/4 cup Fresh mint leaves, chopped
2 tbsp Lime juice
Salt
|
|
1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.
Recipe by: Sunset Mag. April 98
Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Jul 04, 1998
|
|
