Spicy Mulberry Beauty Curry
- 8 Mulberry Beauty potatoes, quartered or cut into 1″ chunks
- 1 tablespoon sesame oil
- 1 sweet onion, julienned
- ½—1 teaspoon serrano pepper, thinly sliced (adjust to personal taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons mustard seeds
- 2 tablespoons sesame seeds, toasted
- ½ teaspoon ground turmeric
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Boil or steam potatoes until just tender. Drain and allow to cool to room temperature.
- In a large, heavy skillet, heat oil until hot, then add onion, serrano pepper, cumin, coriander, and mustard seeds. Sauté until onion is tender and seeds are very aromatic.
- Add sesame seeds and turmeric; mix well.
- Add cooled potatoes, lemon zest and lemon juice, then stir until ingredients are combined and heated through.
- Season to taste with salt and pepper and serve.
Take advantage of Mulberry’s frying ability by making homemade, colorful potato chips. Using a mandoline or another handheld kitchen tool, slice potatoes very thinly. Place in large bowl with cold water to release starch; drain and pat dry. Fry small batches in hot oil (about 300°F) for about five minutes per batch, allowing the potatoes space to “swim” in the hot oil. Using a slotted spoon, transfer chips to a paper-towel lined wire rack. Sprinkle with salt to taste.