• 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsC, E
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Cumin seeds

  2. 2 tablespoons Paprika

  3. 1 tablespoon Coriander seeds

  4. 1 teaspoon Cayenne pepper

  5. 1 tablespoon Powdered ginger

  6. 1 tablespoon Cinnamon

  7. 1 teaspoon Powdered mustard

  8. 8 Red Bliss potatoes about the Size of golf balls

  9. 2 mediums Cucumbers

  10. 2 Firm mangoes (or papayas) Red bell pepper, seeded cup Orange juice

  11. 2 tablespoons Minced ginger

  12. 2 tablespoons Fresh lemon juice cup Chopped fresh mint Salt and freshly ground Black pepper to taste

Instructions Jump to Ingredients ↑

  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 3-4 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 half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized 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.


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