Potato, Cabbage & Petit Pea Curry

Such an easy curry to make and all you need is rice, bread or pappadum as an accompaniment. A creamy raita is also recommended for this one-skillet assortment of three different veggies. Start by heating 3 T. vegetable oil in a large, deep skillet over medium-high heat. Add 1 t. black mustard seeds and cover with a lid; wait for the seeds to stop popping. Now add 1 T. urad dal and stir until golden brown, no more than 30 seconds. If you don't have urad dal handy feel free to substitute the same amount of yellow split peas. Add 1 lb. peeled potatoes, cut into 1" cubes. Fry until honey-brown and beginning to crisp on all sides, 5 minutes or so.

And it just keeps getting easier! Add 1 t. fenugreek seeds, a large pinch of dry mustard and at least 1/2 t. turmeric powder. Stir constantly for 30 seconds. Don't let the fenugreek burn or it will turn bitter. Add all at once 3-4 cups shredded cabbage, 1 cup frozen peas (unthawed), 1 1/2 t. salt and 1 t. sambhar masala powder. The latter is available for pennies at all Indian markets and a new essential for your spice cabinet. Pour in 2 cups of water and reduce flame to medium. Cook uncovered for 30 minutes or until potatoes are tender and all liquid has been absorbed.

The curry with brown basmati rice, pappadum, mint and onion raita and greens from the garden.

Garnish this curry lavishly with chopped cilantro and scallions! You won't regret it.