MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Black Eyed Peas in Tomato Sauce
 Categories: Vegetables, Side dish, Indian
      Yield: 8 Servings

      3 tb Safflower oil
      8    Serrano peppers
      3 lg Tomatoes; pureed
      1 c  Cilantro; finely chopped
      1 tb Coriander; ground
      1 ts Cumin; ground
      1 ts Salt; or to taste
      1 tb Dried fenugreek leaves
    1/2 ts Turmeric
      1 tb Ginger; grated
      2 lb Black-eyed peas; shelled
      1 lg Russet potato; peeled, diced
      3 c  Water
      1 tb Garam masala
      3 tb Cilantro; minced

  Heat oil in large nonstick saucepan over moderately high heat.Add
  peppers and cook stirring, 1 minute. Stir in tomatoes and cilantro and
  cook until most of the liquid evaporates, 10 minutes. Add coriander,
  turmeric, and ginger and cook stirring 1 minute. Add peas and potato
  and cook 4 minutes. Add water. Cover, bring to boil, reduce heat and
  simmer until peas are tender, 25 minutes. Garnish with garam masala
  and cilantro.

  Recipe by Irwin E. Solomon, Philly Inquirer

  From: Amanda

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