How To make Spicy Potatoes

3 Baking potatoes, boiled
Whole in their peels, Cooled, peeled and diced x A squirt of Pam (optional) 3 tb Water
1 Medium-size onion, peeled
And minced 1 tb Grated fresh ginger
1/4 ts Cayenne pepper (or any
Ottening agent to taste) 3 tb Finely minced cilantro
1 ts Ground coriander
1 ts Garam masala (use allspice
If you don't have it) 1 ts Ground cumin
2 tb Amchoor or lemon juice
x Salt to taste This was dinner last night. It's adapted from the recipe for samosa filling in Madhur Jaffrey's World of the East Vegetarian Cooking (not a vlf cookbook, but many of the recipes are adaptable and the info on exotic spices and ingredients is very helpful). I wrapped this stuff in whole wheat tortillas to make a sort of multicultural burrito--pita bread might also work well. Give a large skillet a squirt of Pam, and briefly saute the onions. Add the ginger, cayenne, cilantro and water. Cover, lower heat and simmer gently. Add more water as the pan dries out and continue to simmer until you have what MFK Fisher calls "an odiferous mulch" (about five minutes, stirring occasionally). Add the other ingredients and turn everything gently with a spatula to mix as it continues to cook. Add more water if stuff is sticking. After another 3-4 minutes it will be ready to eat. This served two with leftovers, but there were a few other things for dinner as well. The original recipe called for a cup of defrosted frozen peas to be added with the ginger and cilantro, but I didn't have any. Other vegetables might work as well--lightly steamed carrots, for example,. or mushrooms. From: Kirstin Reade Wilcox . Fatfree Digest [Volume 10 Issue 42], Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV