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East Indian Pea And Potato Wraps
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Submitted by:
Karen |
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East Indian Pea
& Potato Wraps
serve on warm tortillas with rice and a spoonful of sour cream. |
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INGREDIENTS:
- 1 tablespoon(s) , canola oil
- 1 tablespoon(s) , black mustard seed
- 1 teaspoon(s) , ground cumin
- 1/2 teaspoon(s) , ground turmeric
- 1 cup(s) , onion sliced
- 1 whole , jalapeno pepper
- 12 ounces , small red potatoes
- 1 teaspoon(s) , salt
- 1 cup(s) , water
- 2 tablespoon(s) , lime juice
- 1 cup(s) , frozen peas
- 2 tablespoon(s) , currents or raisins
- 1/2 cup(s) , fresh parsley chopped
- 10 whole , whole wheat tortilla
- 3 cup(s) , rice cooked
- 1 to taste , nonfat sour cream
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| Instructions: |
Heat oil in a medium pot over medium-high heat. Add mustard seed, 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 cook on medium heat, covered about 15 to 20 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 ver end.
Add lime juice and stir quickly to deglaze the pan. Stir in the peas, currants and parsley. Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired. Makes 10 wraps |
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