This dish has many variations and can be used in quite a few ways: when made dry enough (no gravy), this dish can be used as filling for samosa; or, as a filling for sandwiches when using a sandwich-maker.
This is my favorite travel food- while on a road trip, or back in the days when I enjoyed overnight train rides.
Can be served with naan, or plain basmati rice with some rasam.
3 medium potatoes, peeled and diced
2 cups frozen peas, thawed
1 medium yellow onion, finely diced
2 Tbsp oil
a pinch each of mustard seeds and cumin seeds for tempering
2 Tbsp chopped cilantro for garnish
1 tsp turmeric powder
1 tsp brown sugar
1 Tbsp lemon juice
1 Tbsp fresh grated ginger
3-4 cloves of garlic, crushed (optional)
1 Tbsp finely chopped green chilies (optional)
salt to taste
- cook the potatoes in the microwave with some water till they are almost done; drain the water, pat the potatoes dry and set aside
- heat the oil in a pan, add the tempering, cover with a screen lid as mustard seeds will spatter
- when mustard seeds are done popping, add the ginger, garlic and chilies, sautee for about 10-15 seconds
- add the onions and sautee till it turns translucent
- add the potatoes and peas, turmeric, salt, brown sugar, stir well, cover and cook till they are done
- off heat, stir in the lemon juice and garnish with cilantro