Southern Indian Potatoes with
Peas and Tarragon

SERVES 6

1 pound small red or white potatoes
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 tablespoon dried yellow split chickpeas
1 medium red onion, thinly sliced
1 tablespoon ground coriander
¼ teaspoon red pepper fl akes
¼ teaspoon ground turmeric
2 tablespoons fresh curry leaves, minced
2 fresh green chilies, minced
1 cup frozen shelled peas thawed
Salt to taste
½ cup fresh tarragon, chopped

Put the potatoes in a sauce pan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered until the potatoes are tender, 15- 20
minutes. Drain and let stand until cool. Cut each potato into quarters. Set aside.

Heat the oil in large nonstick wok or skillet over medium-high heat and add the mustard and chickpeas; they should splutter upon contact with the oil, so cover the pan and reduce the heat until the spluttering subsides.

Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, red pepper fl akes, turmeric, curry leaves, and green Chili. Cook for 1 minute, add the potatoes, peas and salt. Cover and cook, stirring occasionally over medium-low heat until the potatoes are golden, 5 to 7 minutes. Add tarragon and transfer to a serving dish.