Recipe - Potato And Pea Stew

3 tablespoon Ghee
1 tablespoon Minced ginger root
2 Green chilies, minced
One half tablespoon Whole cumin seeds
1 teaspoon Black mustard seeds
One fourth teaspoon Asafetida
2 md Tomatoes, chopped
1 One half pound Potatoes, cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1 One fourth cup Water
1 One half cup Fresh or frozen peas
1 teaspoon Salt
3 tablespoon Fresh coriander, chopped

Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard
seeds. Fry for a few seconds & add asafetida. A few seconds later add the
tomatoes & fry for 3 minutes.

Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce
heat, cover & simmer for 15 minutes.

Add the peas, salt & half the chopped coriander. Continue to cook,
partially covered, till the potatoes are soft. Garnish with the rest of the
coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini