Half cup fresh or frozen peas
One big Onion chopped finely
Four cloves of garlic chopped finely
Cumin seed 1/2 tsp
Chilli powder 1tsp
Coriander powder 1tsp
Salt 1tsp or to taste
Garam masala or sombu powder 1/2tsp
1tbsp chopped coriander leaves
1/4 tsp heeng
Pressure cook the potatoes for five minutes
Cool, peel and cut into half inch cubes. Keep aside.
Heat the oil in a heavy pan.
Put in the mustard and cumin seeds.
When they crackle, put in the curry leaves.
Add the heeng and then the curry leaves.
Stir and add the chopped garlic and then the onions.
Add the masala powders and sauté for ten seconds.
Add the green peas and a tbsp of water. Stir well and cook covered on low heat for a few minutes till the peas are cooked.
Add the cubed potatoes and sprinkle the salt.
Mix gently and let the dish roast slowly on low fire.
Turn it over gently now and then and when the potatoes absorb the flavours, turn off heat.
Add the coriander leaves and mix gently.
Serve hot with rice or rotis.
This can be used for making samosas or cutlets too.