1

Combine potatoes, carrots, and vinegar and marinate at room temp for 2 hours.

2

Saute' the onion in 2 T of oil until brown.

3

Combine the remaining spices in a small bowl, add to onion and saute' for a few minutes. Add a little water to prevent spices from burning. Drain potatoes and carrots (discard vinegar), add to frypan, and cook for 20-25 minutes).

4

Add peas and cook 5 minutes on low heat. Remove cinnamon stick. Serve hot with rice.

Serving size: 1/6 of a recipe (12.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.