Ingredients

1 tbsp veg oil
1 tbsp dark mustard sees
1 tsp cumin
1/2 tsp turmeric
1 cup thinly sliced onion
1 fresh jalapeno, minced
12 ounces tiny red potatoes, quartered
1 tsp salt
1 c water
juice of 1 lime
1 cup frozen peas
2 tbsp currants or raisins
1/2 cup chopped parsley or cilantro
tortillas, rice, sour cream

Method

1. Heat a pan and add oil, mustard seeds, cumin and turmeric, stirring constantly. When seeds start to pop, add onion and jalapeno and saute a few minutes more.
2. Add potatoes, salt and water, cover and simmer for 10 min to cook potato. Add water if needed.
3. 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 sour cream.

Notes: