Tapioca Pearls with Peanuts and Potatoes

1 cup uncooked tapioca pearls
3/4 cup hot water
1 tbs peanut or vegetable oil
1 tsp cumin seed
1 medium onion finely chopped (1/2 cup)
1 medium baking potato, peeled and cut
into 1/2 inch cubes (1 1/2 cups)
1/4 tsp ground tumeric
1/2 cup dry-roasted unsalted peanuts
1/4 cup finely chopped fresh cilatro
1 tbs sugar
1 tsp salt
2 or 3 fresh Thai, serrano or cayenne
chilie finely chopped

1. Rinse tapioca in large bowl; add enough water to cover
tapioca. Rub tapioca gently gently between fingers, drain.
Repeat 4 or 5 time until water is clear; drain. Add 1/4 cup of
hot water; soak about 30 minutes or until pearls swell up and
soften. Drain, set aside.

2. Heat oil in wok or 12 inch skillet over medium high heat.
Add cumin seed; sizzle 10 to 15 seconds.

3. Add onion; stir fry 1 to 2 minutes or until partially brown.
Add potato and tumeric; stir fry 1 to 2 mintues.

4. Stir in remaining 1/4 cup hot water; reduce heat. Cover and
simmer 5 to 6 mintues or until potatoes are tender.

5. Stir in remaining ingredients. Cook 1 to 2 minutes,
stirring occasionally; until peanuts are warm.

6. Stir in tapioca. Cook 2 to 4 mintues, stirring constantly,
until tapioca is warm.

6 Servings