Total Calories: 293
1. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then cut them into 1/2 inch pieces.
2. Heat the oil in a nonstick wok or saucepan over medium-high heat and add the mustard seeds, cumin seeds, and asafoetida they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the potatoes and cilantro and cook, stirring lightly, until golden, 2 to 3 minutes.
3. Add the peas, coriander, curry leaves, and salt, and cook until the peas are golden, 3 to 5 minutes. Transfer to a serving dish and keep warm.
4. Add the tomatoes to the same pan and cook until softened, 1 to 2 minutes. Mix them into the peas as a garnish. Sprinkle the black pepper on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.