Potatoes with Fresh Ginger and Chilies recipe
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Ingredients
- 4 large potatoes, peeled and diced ¼ cup canola oil 2 teaspoons minced fresh ginger 1 green chile pepper, seeded and diced ½ teaspoon ground turmeric salt to taste 2 ripe tomatoes, peeled and chopped 1 tablespoon chopped fresh curry leaves
Nutrition Info
- 305.2 caloriescarbohydrate: 66.4 gcholesterol: : -fat: 1.8 gfiber: 8.5 gprotein: 7.9 gsaturatedFat: 0.2 gservingSize: -sodium: 23.7 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Potatoes with Fresh Ginger and Chilies
Directions
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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.