Title: Spicy potatoes
 Categories: Digest, Sept.
      Yield: 1 Servings
 
      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.