EAST INDIAN PEA & POTATO WRAPS
Start the rice and assemble the ingredients first, then slice the onions,
mince the jalapeño, and start on the spices and vegetables.
1 tablespoon saute liquid
1 tablespoon dark mustard seeds (see glossary)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup thinly sliced onion
1 fresh jalapeño, minced
12 ounces tiny red potatoes, quartered
1 teaspoon salt, or to taste
1 cup water
Juice of 1 lime
1 cup frozen peas
2 tablespoons currants or raisins
1/2 cup chopped parsley or cilantro
1 package (10) whole wheat or white flour totillas
3 cups cooked rice
Nonfat sour cream (optional)
Heat a medium pot or skillet over medium-high heat. Add saute liquid,
mustard seeds, cumin, and turmeric, stirring constantly. When seeds start
to pop, add onion and jalapeño and sauté a few minutes more. Add potatoes,
salt, and water, and simmer, covered, for about 10 minutes, until potatoes
are tender. Watch closely as it cooks, adding more water, if needed, just
enough to keep the pot bottom covered until the very end.
Add lime juice and stir quickly to deglaze the pan. Stir in peas, currants,
and parsley. Heat through and spoon into warm tortillas with rice and a
spoonful of sour cream, if desired.
Makes 10 wraps.
Leanne M. Reidy
Insync Internet Services