4 TBS olive or sunflower oil
2 tsp black mustard seed
1 large onion, chopped
1 red chili, seeded and chopped
½ tsp ground tumeric
¼ tsp cayenne pepper
2 lbs potatoes, washed & diced
4 fresh curry leaves
3 cups water
Heat mustard seeds in oil until they pop. Stir in onion and chili. Simmer 5 minutes. Add the rest of the ingredients and let simmer on medium-low temperature for 15 minutes or until potatoes are soft.
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