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east-indian-pea-potato-wrap recipe

Date: Mon, 15 Mar 1999 12:21:35 -0500
From: "leanne m. reidy" (leanne@insync.net)


Start the rice and assemble the ingredients first, then slice the onions,
mince the jalapeno, 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 jalapeno, 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 jalapeno and saute 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.

kwvegan vegan