1 cup Black eyed peas 5 tablespoons Oil 2 medium sliced Onions 1 teaspoon grated Ginger 1 teaspoon Coriander 1 1/2 teaspoons Chili powder 1/2 teaspoon Turmeric 2 medium chopped Tomatoes 1/2 teaspoon Salt 2 tablespoons Lemon juice 2 teaspoons Green chilies 8 medium sliced Baby potatoes 1 tablespoon Mint 1 teaspoon Garam masala
Wash the black eyed peas and cook in boiling water until soft. Drain and set aside.
Heat oil, add onions and saute until golden brown. Lower the heat and add ginger, coriander, chili powder, turmeric, tomatoes and salt. Stir-fry for 2 minutes. Stir in the peas and blend together. Add the lemon juice and green the chilies. Stir to mix and transfer to a serving dish.
For the Garnish:
Heat oil, add potato slices and fry until cooked. Arrange potato slices on top of the peas and garnish with the mint and garam masala.