Spicy Black Eyed Peas

Course : Curry
Serves: 4
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1 cup black eyed peas
5 tablespoons oil
2 medium Onions -- sliced
1 teaspoon ginger pulp
1 teaspoon coriander
1 1/2 teaspoons chile powder
1/2 teaspoon turmeric
2 medium tomatoes -- chopped
1/2 teaspoon salt
2 tablespoons lemon juice
2 medium green chiles
2 Cup oil -- for deep frying
8 small baby potatoes -- sliced
1 tablespoon mint
1 teaspoon garam masala

Preparation / Directions:

Wash the peas and cook in boiling water until soft. Drain and set aside. Heat oil, add onions and sauté until golden brown. Lower heat and add ginger, coriander, chile powder, turmeric, tomatoes and salt. Stir-fry for 2 minutes. Stir in the peas and blend together. Add the lemon juice followed by the chiles. Stir to mix and transfer to a serving dish. GARNISH: Heat oil, add potato slices and fry until cooked. Arrange potato slices on top of the peas and garnish with the mint and the garam masala. Source: Shehzad Husain, "Vegetarian Indian Cookery"

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