>> Saturday, November 10, 2007
We don't bento on weekends. But we do eat. Lots. Here's an example...
1 clove fresh garlic (smashed with salt)
1 tiny bit of ginger
1/2 t. Garam Masala
1/2 t. mild curry paste (loosened in 1 T. hot water)
small jalapeno (tiny diced)
6 small Yukon Gold potatoes (shredded)
vegetable oil for frying
Peel and boil the potatoes in salted water until soft, drain. When cool grate them into a boil. Add in the garlic, ginger, peppers and spices. Form by hand into little logs (think long tater tots) and brown (in batches) in a small amount of vegetable oil over medium-high heat. Drain on paper towels and serve hot with mango chutney. Or ketchup.