Recipe - Potato-Cucumber Salad With Mango

2 tablespoon Cumin seeds
2 tablespoon Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 md Cucumbers
2 Firm mangoes (or papayas)
One half Red bell pepper, seeded
One fourth cup Orange juice
2 tablespoon Minced ginger
2 tablespoon Fresh lemon juice
One fourth cup Chopped fresh mint
Salt and freshly ground
Black pepper to taste

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 34 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.

2. Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into halfinch slices. Peel and pit the mangoes and cut the flesh
into bitesized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini