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" A delicious recipe." - Submitted by Jenny Arjunan of South Africa.

Yellow Potato Curry

4 baking potatoes, peeled and quartered

1/4 cup vegetable oil

2 tablespoons ghee (pure butter fat)*

1/2 onion, chopped or sliced

2 cloves garlic, crushed

1 sprig curry leaves**

1/2 teaspoon mustard seeds

1 to 2 green chilies, cut in halves

1/2 teaspoon tumeric

Salt to taste

1 1/2 cups water

Few sprigs dhania (coriander/cilantro leaves)

1. Heat oil and ghee on high, add onion, garlic, curry leaves and mustard seeds and cook, stirring constantly, until golden brown.
2. Add tumeric, stir and add green chilies, potatoes and water. Reduce heat to low and cook, covered, until potatoes are tender, about 20 minutes. Add more water if curry becomes to dry.
3. Sprinkle with dhania leaves and serve with fresh white bread, rice or rotis.

Makes 4 servings.

*Ghee can usually be found in large supermarkets and specialty food stores. However, you can make your own homemade ghee very easily, plus it keeps for a very long time without refrigeration.

** Basil or kaffir lime leaves can be substituted.