Spicy Mulberry Beauty Curry

Serves 4 25 minutes Mulberry Beauty
  • 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
  1. Boil or steam potatoes until just tender. Drain and allow to cool to room temperature.
  2. 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.
  3. Add sesame seeds and turmeric; mix well.
  4. Add cooled potatoes, lemon zest and lemon juice, then stir until ingredients are combined and heated through.
  5. 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.