EAST INDIAN PEA & POTATO WRAPS
Ingredients:
- 1 Tbsp sauté liquid
- 1 Tbsp dark mustard seeds (see glossary)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 cup thinly sliced onion
- 1 fresh jalapeño, minced
- 12 oz. tiny red potatoes, quartered
- 1 tsp salt, or to taste
- 1 cup water
- Juice of 1 lime
- 1 cup frozen peas
- 2 Tbsp currants or raisins
- 1/2 cup chopped parsley or cilantro
- 1 package - 10 whole wheat or white flour tortillas
- 3 cups cooked rice
- Nonfat sour cream (optional)
Preparation:
Start the rice and assemble the ingredients first, then slice the onions, mince the jalapeño, and start on the spices and vegetables.
Heat a medium pot or skillet over medium-high heat. Add sauté 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.
Servings: 10 wrapsSource:
Submitted by: Recipe Group Member
Date:
