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1
1
1
8
1
-------
2
1/2
1
2
1/2
1
1/2
-------
1
2
1
1/4
2
-------
3
1-3/4
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#
#
#
oz
c
---
cl
in
t
t
T
t
t
---
t
t
t
t
---
T
c
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Opo Gourd (1)
Potatoes (2)
Tomatoes
Onion
Frozen Peas
-- Spicing
Garlic
Ginger
Cumin Seed
Coriander Seed
Turmeric
Chili Powder (3)
Salt
-- Tempering
Fenugreek Seed
Mustard Seed
Cumin Seed
Salt
Chili, dried (4)
---------
Ghee (5)
Water
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Note that the tomatoes are put in late, as their acid will harden
the potatoes if put in earlier.
Prep - (40 min)
- Peel OPO thinly and cut into about 3/4 inch cubes. Peel
POTATOES and cut into about 3/4 inch cubes. Mix. Hold in
cold water until needed.
- Scald TOMATOES 1 minute in Boiling Water. Quench in
cold water, peel and chop small.
- Quarter ONION lengthwise and slice thin crosswise.
- Measure out Frozen Peas and let thaw.
- Crush GARLIC and chop medium. Slice GINGER very thin
and chop medium. Force both through your Garlic Press, then chop
a bit to break up fibers. Alternatively, you can chop them both
fine and pound to paste in a mortar.
- Grind CUMIN and CORIANDER to powder. in your spice
grinder. Mix together all Spicing items.
- Mix together all Tempering items.
Run - (55 min)
- In a wok or spacious sauté pan (3-1/2 qt), heat Ghee
over moderate heat. Stir in Tempering mix and fry stirring
until aromatic. The Fenugreek and Chilis should darken slightly, but not
blacken.
- Stir in Onions and fry stirring over moderate heat until
starting to color.
- Drain Opo mix and stir in. Cover and sweat over moderate
heat for about 5 minutes, stirring frequently.
- Stir in Spicing mix until vegetables are evenly coated,
then Water. Bring to a boil, cover and simmer, stirring now
and then, until Potatoes are nearly tender, about 15 minutes.
- Stir in Tomatoes. Bring back to a boil and continue to
simmer until Potatoes and Opo are tender.
- Stir in Frozen Peas and simmer another minute.
- Serve hot with steamed Basmati rice.
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