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1
Heat mustard oil or ghee in a large saucepan and add cumin seed.
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2
Cook 30 seconds or until fragrant, but do not burn.
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3
Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
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4
Stir in diced yam, diced tomatoes, salt, and curry powder.
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5
Mix tamarind paste with warm water and add to pan.
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6
Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
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7
Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
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8
Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).
