Reader Ilana Berg, from Miami, sent in this recipe of a dish she loved while traveling through India, where she met some Bene Israel Jews:
Spicy Mumbai Potatoes
Yields 6-8 portions
- 3 pounds new potatoes
- vegetable oil for frying
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground hot chilli peppers
- 1 teaspoon ground dried chilli flakes
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1 tablespoon freshly squeezed lemon juice and 4 tablespoons water
- 1 1/2 cups shelled peas
- 2 tablespoons chopped cilantro, to garnish
- Peel the potatoes and cut into 2 1/2 inch pieces
- Transfer to a large pan and cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes, or until tender (yet slightly undercooked), test by inserting a knife. drain and rinse under cool running water
- Heat about 4 tablespoons of oil in a skillet. Add the cumin, chilli powder, chilli flakes, turmeric and and curry powder and cook., stirring to blend for 30 seconds.
- Carefully add the potatoes and stir to coat with the spicy oil. Add the lemon juice and water, cover and cook for 5 minutes or until tender. Stir occasionally.
- Stir in the peas and cook for 2-3 minutes, or until the vegetables are tender and any liquid is absorbed. Spoon into a serving bowl and sprinkle with the cilantro.
It sounds like a great side dish and I can’t wait to make it; so… enjoy, gentle reader, enjoy!