Aloo Phujia - potatoes, onions & tomatoes

Potatoes, onions and tomatoes are given a spicy Indian kick

In this tasty, vegetarian (and vegan) dish potatoes, onions and tomatoes are given a spicy Indian kick. Serve as a side dish or over brown rice as a main dish. From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr.

This recipe makes 4 servings

Ingredients:
½ pound Idaho potatoes
½ cup diced Vidalia onions
½ pound ripe tomatoes, diced (canned are okay)
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
Pinch of cumin
1 tablespoon water

Instructions:
In a small covered stockpot, bring all the ingredients to a boil over medium-high heat. 
Lower temperature to a simmer.
Stirring occasionally, cook for 45 minutes, or until the potatoes are cooked and liquid is mostly evaporated.
(If more water is needed to cook potatoes fully, add by small amounts. The liquid from the tomatoes and onions should do most of the cooking).

Nutritional Info (per 1 cup serving):
63 calories, less than 1 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g protein, 2 g fiber, 7 mg sodium