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Categories:
water brown mustard seeds ground cumin ground turmeric onion fresh jalapeno red potatoes salt water lime frozen peas currants parsley whole wheat flour tortillas rice nonfat sour cream
Viewed: 79 - Published at: 2 years agoIngredients
- 1 tablespoon water or 1 tablespoon oil (saute liquid)
- 1 tablespoon brown mustard seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 cup thinly sliced onion
- 1 fresh jalapeno, minced
- 12 ounces small red potatoes, quartered
- 1 teaspoon salt, to taste
- 1 cup water
- 1 lime, juice of
- 1 cup frozen peas
- 2 tablespoons currants or 2 tablespoons raisins
- 1/2 cup chopped parsley or 1/2 cup cilantro
- 1 (10 count) package whole wheat flour tortillas or (10 count) package white flour tortillas
- 3 cups cooked rice
- nonfat sour cream (optional)
Method
- 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 jalapeno and saute 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.
