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| 1 x ca. 450 g | Potato; Red skins |
| | salt |
| 2 Esslöffel | vegetable oil |
| 1 Teelöffel | Mustard seeds |
| 1 | Onion finely sliced |
| 2 | cloves garlic |
| 1 | (1 inch) piece gingerroot; fresh grated |
| 1 | Green chile; seeded, chopped |
| 1 Teelöffel | turmeric ground |
| 1/2 Teelöffel | Red cayenne pepper |
| 1 Teelöffel | ground cumin |
| 1/4 Tasse | Green pepper; strips to garnish if desired |
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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. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
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