Instructions:

Yield: 4 servings

1 cup Black eyed peas
5 tbsp Oil
2 ea Onions, sliced
1 tsp Ginger pulp
1 tsp Coriander
1 1/2 tsp Chili powder
1/2 tsp Turmeric
2 ea Tomatoes, chopped
1/2 tsp Salt
2 tbsp Lemon juice
2 ea Green chiles

Garnish
Oil, for deep frying
8 ea Baby potatoes, sliced
1 tbsp Mint
1 tsp Garam masala

Wash the peas & cook in boiling water until soft. Drain & sert aside.

Heat oil, add onions & saute until golden brown. Lower heat & add ginger, coriander, chili powder, turmeric, tomatoes & salt. Stir-fry for 2 minutes.

Stir in the peas & blend together. Add the lemon juice followed by the chiles. Stir to mix & transfer to a serving dish.

GARNISH: Heat oil, add potato slices & fry until cooked. Arrange potato slices on top of the peas & garnish with the mint & the garam masala.