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Categories:
peppers gold potatoes red onion canola oil Curry black mustard seeds cumin seeds arbol chile asafetida turmeric powder salt cilantro lime
Viewed: 137 - Published at: 6 years agoIngredients
- 4-6 hungarian wax peppers, deseeded & diced
- 4 medium yukon gold potatoes, boiled in their skins
- 1 medium red onion, diced
- 2 tablespoons Canola oil
- 1 sprig curry leaves, torn
- 1 teaspoon Black Mustard seeds
- 1 teaspoon Cumin seeds
- 1 dried arbol chile, split in two
- 1 pinch asafetida
- 1/4 teaspoon turmeric powder
- Salt to taste
- Tablespoon fincely minced Cilantro
- Juice of 1/2 a lime
Method
- Peel & crumble the boiled potatoes once they've cooled.
- Heat oil in a skillet, when smoking hot, add the mustard, cumin, give a stir, wait for the mustard to sputter, lower the heat and add the arbol chile, when it browns, add the torn curry leaves, onions & wax peppers & Saute till the onions turn translucent. sprinkle the asafetida & give a stir.
- Add the crumbled potatoes, turmeric and salt. combine till the turmeric imparts an even color. add a cup of water, cover & simmer on low heat for about 7-10 minutes.
- drizzle with lime juice, stir & transfer to a serving dish, Garnish with cilantro prior to serving.
