- 1 lb. baking potatoes
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 1 garlic
- 1 yellow onion
- 2 hot peppers (chilies or jalapeños)
- 1/2 teaspoon cayenne
Peel potatoes and chop into large chunks.
Place potatoes in a large pot with enough cold water to cover.
Bring water to a boil and cook potatoes until just tender.
Drain water and let potatoes sit, covered, in the pot while you prepare the other ingredients.
Mince garlic, onion and hot peppers.
Heat oil in a large frying pan.
Add the mustard seeds and cover pan until the seeds have stopped popping.
Add turmeric and garlic and stirfry for about 30 seconds.
Add the onion and stirfry until onion is soft and starting to brown.
Add the chilies and cayenne and mix in well.
Add the potatoes and continue to cook mixture, stirring and turning until the flavours are well blended and cooked through.
Remove from heat and allow mixture to cool to room temperature.
Any filling not used the same day can be refrigerated in a covered container for several days.