Instructions: 1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle.

Set
aside.

2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes.

Drain,
allow to cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.

Yield: 6 servings. Approximate nutritional analysis per serving: 165 MM

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