Batekaa Vataanaa (Potatoes & Peas)

 

2 tablespoon      tel (oil)

¼ teaspoon       rai (mustard seeds)

1/8 teaspoon     hing (asafetida)

1                      suku marchu (whole, dried pepper)

 

¼ teaspoon       jiru (cumin seeds)

 

5 cups              potatoes, diced to 1" cubes

1 teaspoon        marchu (cayenne pepper)

1 teaspoon        mithu (salt)

¼ teaspoon       hardar (turmeric)

2 cups              pani (water)

 

10 oz                frozen peas, thawed

 

1 teaspoon        dhaanaa jiru (powdered coriander & cumin seeds)

 

1 tablespoon      limbu (lemon juice)

1 teaspoon        saaker (sugar)

1 medium          tametu (tomato), chopped

some                kothmari (cilantro), chopped

 

 

1.       Heat oil in a non-stick pan on high heat, adding mustard seeds, asafotida and red pepper.  When the seeds start popping, add cumin seeds and wait 10 seconds.

2.       Add the potatoes, cayenne pepper, salt & turmeric. Mix well.  Add the water, cover the pan, turn heat to medium and cook for 5 minutes. 

3.       Add the frozen green peas.  Cook, covered, for another 5 minutes. 

4.       Add the coriander-cumin powder, cook for 5 minutes, and turn off the heat. 

5.       Add the lemon juice, sugar and tomato.  Mix well. Garnish with cilantro. Serve with rotli or pita bread.