4.5 stars (on a 5 star scale)
A fresh-tasting dish that feels (and is) healthy. It's surprisingly good for such a simple recipe and doesn't take too long, assuming you boil the potatoes ahead of time. The dish is onion heavy, which is good for me because I like onions.
Some notes on the ingredients:
- I substituted canola oil for the mustard oil, as the recipe said was reasonable.
- I used only two tablespoons of oil (rather than the three recommended) to apparently no ill effect. I possibly could've used less: the vegetables were slick, though not unappealingly so.
- I used dried arbol chilies for the dried hot red chilies called for by the recipe. Yes, I know they're Mexican, but they're what I had available.
Addendum: One time that I cooked this later, I used frozen peas rather than fresh to apparently no ill effect. Maybe next time I'll use a bag of frozen peas and carrots to further cut down on the prep time.
prep: shelled peas, peeled and diced carrots, cumin seeds, and hot, dried red chilies
prep: chopped onions, boiled and chopped potatoes, and sliced green onions