Potato Crumble (Podimas)

• 4 medium-large idaho potatoes
• 1 cup frozen peas
• 1/2 cup shallots or onion finely sliced
• 2 tablespoons Canola oil (+ extra if desired)
• 1 teaspoon whole black mustard seeds
• 1 teaspoon Cumin seeds
• 1 red cherry pepper,deseeded & finely chopped (makes for a color contrast with the peas & easier to pick out if necessary!)
• 1 tablespoon finely chopped ginger root
• 8-10 curry leaves, torn
• Salt to taste
• Juice of 1 lime
• 1 tablespoon finely chopped cilantro for garnish
• 1 tablespoon fresh grated coconut for garnish (optional)

1. Scrub the potatoes, cut in half & boil in adequate water till soft. Allow to cool, peel & crumble. Set aside.rnBoil the frozen peas in the microwave with some water (~ 5-8 minutes), till done. Drain the water & reserve the peas.
2. Heat the oil in a cast iron skillet or wok. When it just begins smoking, add the mustard & cumin. Allow to sputter and then add the chopped ginger & chili pepper. Stir well for about a minute.
3. Add the shallots & curry leaves & saute on medium heat till the shallots just barely begin to brown (mostly pinkish translucent). Add in the peas along with salt . stir and allow to cook for ~ 1-2 minutes on a low-medium heat.
4. Add the crumbled potatoes and combine to mix well (the peas & onions should be distributed evenly with the potato)
5. Adding extra oil (to get a nice crunchy crust) if necessary, allow the potato mixture to cook over a low-medium heat till the bottom begins acquiring a golden brown crust.
6. Remove from the heat, garnish with chopped cilantro & coconut & drizzle with lime juice (or alternatively scoop into individual servings & serve with lime wedges on the side)

potatoes, frozen peas, shallots, canola oil, black mustard seeds, cumin seeds, red cherry pepper, ginger root, curry, salt, lime, cilantro

Taken from food52.com/recipes/14511-potato-crumble-podimas (may not work)