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Title: Dry Potato Curry
Categories: Indian
Yield: 4 Servings
2 Potatoes
1/2 ts Cumin seed
1/2 ts Mustard seeds
1/2 ts Black pepper
2 cl Garlic
1 tb Ghee
1/4 c Butter
1/2 c Fresh cilantro
2 md Tomatoes; chopped
- (optional)
Chop and steam the potatoes as explained above. Pop the mustard seeds
in ghee, lower the heat, and then pop the cumin seeds. Melt the
butter, add the black pepper, and saute the garlic and chopped
cilantro until both are cooked. The garlic and cilantro may be
blended together with a little ghee to save some time. Add salt to
taste and mix with the potatoes thoroughly. For another variation add
two medium chopped tomatoes.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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