Dry Potato Curry



	Dry Potato Curry vegetarian, indian 1 lb potato; red skins 1 salt to taste 2 tablespoon vegetable oil 1 teaspoon mustard seeds 1 onion; finely sliced 2 garlic cloves 1 (1 inch) piece gingerroot; fresh grated 1 green chile; seeded, chopped 1 teaspoon ground turmeric 1/2 teaspoon red (cayenne) pepper 1 teaspoon ground cumin 1/4 cup green pepper; strips to garnish if des 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.