Urylkilnga Curry (Potato Curry)

Urylkilnga (ur-la-kil-inga) Curry is mild and earthy.  Similar in flavor to the Mushroom and Egg curries, yet not nearly as spicy and far more subtle.  As with the other, it is quite soup-like and is best enjoyed with rice and/or chapati. 


Ingredients

1/4 tsp turmeric

2 Tbsp coriander

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp garam masala

1/8 tsp cinnamon

1/2 tsp salt

2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk

1.  Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste.  Set aside.

2.  Heat oil in large saucepan; when hot add mustard seeds.  When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.

3.  Add spice paste; saute 1 minute, stirring constantly.  Add tomato; saute 1 minute.  Add water; stir to mix.  Simmer, covered, until potatoes are fully cooked.

Variations:
*Replace potato with small cauliflower florets.