This is the perfect early summer dish from my mum's side of the family. It is delicately spiced and combines new potatoes, sugar snap peas and sweet potatoes in a fabulous vegetable medley. My auntie's family all go crazy for it at this time of the year and so I thought I would share it with you so that you could see what all the fuss is about.
Serves 2-3 as a main course
- 1 tablespoon light tasting vegetable oil
- 2 teaspoons ajwain seeds
- A pinch asafoetida (optional)
- A pinch bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 3 red chillies
- 500 grams new potatoes
- 1 large sweet potato - peeled and chopped into bite sized chunks
- 150 grams sugar snap peas
- 1 tablespoon water
- In a large pan heat the vegetable oil.
- Add the ajwain seeds and let them cook for a minute or two.
- Now add the asafoetida, bicarbonate of soda, salt and turmeric and whole red chillies (don't chop them) and stir well.
- Using a sharp knife slice the potatoes in four from the top to 2/3 of the way down. This is so that the flavours of the spices penetrate the potatoes during the cooking process.
- Add the potatoes, sweet potato, peas and water and stir well.
- Place a lid on the pan and cook on a low heat stirring occasionally to prevent sticking. The dish is ready when the potatoes and sweet potatoes are fully cooked - in the region of 40 minutes.
- Serve immediately.