Bombay Potato and Onion Curry
Preheat skillet with oil.
l ) Sauté mustard seeds. When they crackle add the onions and fry till transparent.
2) Add the green chilies and give it 2 to 3 minutes to soften.
3) Add the optional turmeric, curry, and the salt.
4) Now add the potatoes and fry until well softened, and the potatoes take on the turmeric color.
Note:
a) This dish tastes great as a sandwich.. Place the curry between two slices of lightly buttered bread and lightly fry, or place in a sandwich maker. It comes out crispy and hot, similar to hot pockets. It can even be used in a pot pie.
b) This dish also goes very well with plain white rice, pita bread, or tortillas.
c) *Always make sure to cover the pan when mustard seeds are added to the hot oil. They can pop and splatter everywhere.
Serves 2-3
Spicy Cucumber Curry Preheat the oil.
- 1 large cucumber, peeled and cut into small pieces
- 3 to 4 tsp. curry powder or 2 teaspoons cayenne pepper powder
- A pinch of turmeric powder *Optional.
- 1 Tbls pure olive or vegetable oil
- 2 tsp. salt or to taste
1) Add the cucumber pieces and the optional turmeric. Mix well and cook covered on medium heat.
Keep checking and frying every 2 min or so.
2) After it starts to soften a bit add the salt and cook covered further. Cucumber tends to cook fast so keep checking and frying every 2 min or so.
Note: The salt and the cucumber gives out water.
3) After the cucumber is well cooked, add the curry powder and mix well and cook for another 2 to 3 min. The curry powder will absorb all the water and the curry should come together as a mass.
If not using curry powder just add the cayenne pepper powder and give it a toss.
Remove from heat and serve.