Dry Potato Curry

1 lb Potato; Red skins

Salt to taste 2 tb Vegetable oil

1 ts Mustard seeds

1 Onion; finely sliced

2 Garlic cloves

1 (1 inch) piece gingerroot;

- fresh grated 1 Green chile; seeded, chopped

1 ts Ground turmeric

1/2 ts Red (cayenne) pepper

1 ts Ground cumin

1/4 c Green pepper; strips

- to garnish if desired Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.