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| Potatoes with Fresh Ginger and Chilies |
"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
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 45M |
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- 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.
- 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.
Notes :
- The curry tree (Murraya koenigii) is a native plant growing wild in sub-tropical forests throughout India and across Southeast Asia from Burma to Malaysia. Bearing no relation to dried curry powder, the tree's highly aromatic leaves are especially prized by South Indian cooks who use them lavishly to season soups and stews. Use only fresh curry leaves since dried leaves quickly lose their flavor. Look for fresh curry leaves in the refrigerated section of Indian grocery stores.
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