(Sookha Aloo, from the Moghul Microwave)

May 26th is "Buddha Purnima", the most important day of the year for Buddhists. This month we include a recipe from India, the Buddha’s birthplace.

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons light vegetable oil

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric

1/2 teaspoon minced fresh hot green chilies

2 tablespoons chopped fresh coriander

1/2 teaspoon fennel seeds

3 medium-size (1 pound) new red wax potatoes, peeled and cut into 1/2 inch cubes

Method

1. Combine coriander, turmeric, cayenne pepper, black pepper, salt, and chilie in a bowl and reserve.

2. Heat the oil in a 10-inch microwave-safe skilled at 100% power in a 650-700 watt carousel oven for 3 minutes. Add cumin and fennel. Cook at 100% power for 2 minutes (or until spices turn a few shades darker). Remove from oven, add ground-spice mixture, stir for a second, and immediately add potatoes. Stir rapidly to coat potatoes with the oil. Sprinkle water over and cover with the lid.

3. Cook at 100% power for 6 minutes (or until potatoes are soft). Remove from the oven. Uncover and serve sprinkled with coriander.