East indian pea and potato wraps

Yield: 1 servings

Measure Ingredient
1 tablespoon Saute liquid
1 tablespoon Dark mustard seeds; (see glossary)
1 teaspoon Ground cumin
½ 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
1 Lime ; Juice of
1 cup Frozen peas
2 tablespoons Currants or raisins
½ cup Chopped parsley or cilantro
1 pack (10) whole wheat or white flour totillas
3 cups Cooked rice
Nonfat sour cream; (optional)

Start the rice and assemble the ingredients first, then slice the onions, mince the jalapeno, and start on the spices and vegetables.

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 jalape=F1o and saut‚ 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.

Posted to fatfree digest by "leanne m. reidy" <leanne@...> on Mar 15, 1999, converted by MM_Buster v2.0l.

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