Indian Black-Eyed Peas And Potatoes - cooking recipe

Ingredients

1 tsp. cooking oil
1 tsp. mustard seed
1/2 tsp. cumin seed
1/2 c. chopped onion
2 cloves garlic, minced
1 (15 oz.) can black-eyed peas
1 large potato, peeled and chopped
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
dash of ground red pepper

Preparation

In skillet heat oil.
Add mustard seed.
Cover and cook until seed begins to pop.
Remove from heat.
Remove lid, stir in cumin. Add onion and garlic.
Cook and stir until onion is tender but not brown.
Stir in undrained black-eyed peas, potatoes, ginger, turmeric and red pepper.
Bring to boil.
Reduce heat, simmer for 15 minutes.
Serves 4 to 5.