Southern indian masala with potatoes and peas
I love tarragon. It is a very versatile herb and spruces up a dish beautifully. And though it is not at all a conventional Indian ingredient, it works wonderfully in some typical Indian dishes because of the fresh flowery scent it adds. Using dried tarragon is never a comparable substitute for the fresh variety. If fresh tarragon is not available, use an equal amount of fresh coriander (cilantro) rather than dried tarragon flakes. The curry leaves lend a perfect balance of bitterness and sweetness in this southern Indian vegetable dish.
– 1 lb (500 g) small red or white potatoes; 3 tablespoons oil
– 1 teaspoon black mustard seeds; 1 tablespoon dried yellow split chickpeas
– 1 red onion, thinly sliced; 1 tablespoon ground coriander
– ¼ teaspoon red pepper flakes; ¼ teaspoon ground turmeric
– 2 tablespoons minced fresh curry leaves
– 2 fresh green chili peppers, deseeded and minced; 1 cup (150 g) frozen peas, thawed
– Salt to taste; ½ cup (20 g) fresh tarragon, chopped.
Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until cool enough to handle. Cut each potato into quarters. Set aside.
Heat the oil in large non-stick wok or skillet over medium-high heat and add the mustard seeds and chickpeas. The seeds should splutter upon contact with the oil, so cover the pan for safety and reduce the heat to medium until the spluttering subsides.
Quickly add the onion and cook, stirring until golden, about 5 minutes. Then mix in the coriander, red pepper ‑akes, turmeric, curry leaves and green chili peppers. Cook for 1 minute, and then add the potatoes, peas and salt. Cover and cook, stirring occasionally, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Add then tarragon and transfer to a serving dish.
Food: Southern Indian Masala With Potatoes And Peas