Your host Cici the Tap Dancing Chef (no one has seen her tap dance yet, though…)prepares a stunning Indian Potato Curry.
“Highly elevated and spiritual dish”-Chris Bennett,The Burning Shiva Hour
SOUTH INDIAN POTATO CURRY
1 lb. potatoes, cut in large chunks (skin on)
1 large onion, coarsely chopped
1 tbsp. vegetable oil
1 tsp. mustard seeds
1/8 oz. pre-browned cannabis
1/2 tsp. turmeric
1/2 tsp. cayenne (or more if desired)
salt and pepper to taste
Steam/boil potatoes until tender, but not too soft.
Heat oil in pan, add mustard seeds. When they start to pop, add onions and
cook until onions are soft.
Add all other ingredience and cook, stirring frequently, for 10 minutes.
Garnish with cilantro leaves, or parsley.
Can be served over rice, with bread, indian chutney’s, or whatever you want.