Recipe - Dry Potato Curry

1 pound Potato; Red skins
Salt to taste
2 tablespoon Vegetable oil
1 teaspoon Mustard seeds
1 Onion; finely cut or sliced up
2 Garlic cloves
1 (1 inch) piece gingerroot;
fresh grated
1 Green chile; seeded, chopped
1 teaspoon Ground turmeric
One half teaspoon Red (cayenne) pepper
1 teaspoon Ground cumin
One fourth cup Green pepper; strips
to garnish if desired

Cut Potatoes into Three fourths 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.