Preparation:
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.
Makes 6 servings. |