|
Ingredients
|
Quantity
|
|
Dry mustard
|
2 ½ tsp
|
|
Water
|
2 tbsp
|
|
Onion – chopped
|
1 medium
|
|
Green chillies – seeded and chopped
|
2
|
|
Oil
|
2 tbsp
|
|
Fresh ginger root – minced
|
1 tsp
|
|
Salt
|
½ tsp
|
|
Cumin seed
|
¾ tsp
|
|
Turmeric
|
¼ tsp
|
|
Frozen peas – thawed
|
2 cups
|
|
Potatoes – cooked, peeled and cut in 1”
cubes
|
2 medium
|
|
Tomatoes – cut into 8 wedges
|
3
|
|
Coriander leaves – chopped
|
2 tbsp
|
In a small cup, blend dry mustard and water to make a paste; set
aside. In large skillet, cook onion, chilies and ginger in hot oil over
medium-high heat until onions are tender, about 5 minutes.
Add salt, cumin, turmeric and cook 3 minutes more. Add peas and
cook 5 minutes, stirring frequently.
Gently stir in potatoes and tomatoes; cook until heated through.
Blend in mustard paste. Spoon into serving dish. Sprinkle with coriander.
