Potatoes with Fresh Ginger and Chilies |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like! Ingredients:
4 large potatoes, peeled and diced |
1/4 cup canola oil |
2 teaspoons minced fresh ginger |
1 green chile pepper, seeded and diced |
1/2 teaspoon ground turmeric |
salt to taste |
2 ripe tomatoes, peeled and chopped |
1 tablespoon chopped fresh curry leaves |
Directions:
1. Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
2. Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
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