Playing off of their freshly-shelled pea flavor, I used the stonecrops in my WWOOF CSA basket this week to make a mock aloo matar. Aloo matar (aloo meaning potatoes and matar meaning peas) can be made as a dry or wet curry, but you will find that this version produces the former. As such, I enjoy eating it by itself with just a dollop of yogurt or alongside chapatis or rice. It would also make for a lovely dosa filling.
6-8 small potatoes, skins left on, diced
1 cup stonecrops
1 small onion, finely chopped
2-3 garlic cloves, minced
1 tablespoon ghee or oil
1/2 teaspoon grated ginger
1 teaspoon whole cumin seeds
1/2 teaspoon whole coriander seeds, ground with mortar and pestle
1/4-1/2 teaspoon hot red pepper powder
1 teaspoon garam masala
1/3 cup water
Cracked black pepper and salt to taste
Plain yogurt to serve (optional)
Chopped cilantro for garnish (optional)
Heat the ghee or oil in a pan over medium heat. Add the cumin seeds and stir for a few seconds until they sizzle. Add the onions and garlic and cook until the onions are translucent.
Next add the potatoes, grated ginger, red pepper powder, ground coriander, and garam masala and stir-fry for 2-3 minutes.
Add the water to the pan, turn the heat to low, and cover the pan. Cook until the potatoes are tender, about 10 minutes. During this time, lift the lid every few minutes to stir the potatoes and prevent burning.
While the potatoes are cooking, rinse the stonecrops well in cold water, shake off the excess water, and gently tear the bigger plants into smaller, bite-size pieces.
When the potatoes are tender, remove the lid and generously add black pepper, along with a bit more of the previously used spices if you see fit. Taste for salt, and add if needed. Turn the heat up to medium and cook the curry for one minute (you may add a bit more ghee if necessary). Turn the heat off and fold in the stonecrops. Serve immediately, with yogurt and a sprinkling of cilantro if you wish.