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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian Main dish, Vegetables 6 Servings

INGREDIENTS

3 T Ghee
1 T Minced ginger root
2 Green chilies, minced
1/2 T Whole cumin seeds
1 t Black mustard seeds
1/4 t Asafetida
2 Tomatoes, chopped
1 1/2 lb Potatoes, cubed
1 t Turmeric
1 T Coriander
1 1/4 c Water
1 1/2 c Fresh or frozen peas
1 t Salt
3 T Fresh coriander, chopped

INSTRUCTIONS

Heat ghee till hot.  Add ginger, chilies, cumin seeds & black mustard
seeds.  Fry for a few seconds & add asafetida. A few seconds later  add
the tomatoes & fry for 3 minutes.  Add the potatoes, turmeric,
coriander & water.  Bring to a boil,  reduce heat, cover & simmer for
15 minutes.  Add the peas, salt & half the chopped coriander. Continue
to cook,  partially covered, till the potatoes are soft. Garnish with
the rest  of the coriander & serve.  Yamuna Devi, "The Art of Indian
Vegetarian Cooking"  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 487.2mg
Potassium: 663.4mg
Carbohydrates: 28.3g
Fiber: 5.9g
Sugar: 3.5g
Protein: 4.9g


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