|Shelled peas||3 Tablespoon|
|Lime juice/Lemon juice||To Taste|
|Chili powder||1⁄4 Teaspoon|
|Lemon juice/Lime juice||1⁄2 Teaspoon|
|Cooking oil||3 Tablespoon|
Cut peeled potatoes in half, lengthwise, and scoop out centres.
Crush peas coarsely and mix with the chilli sliced thin (remove seeds if liked, they are the really hot part) onions diced fine, salt and lime or lemon juice.
Stuff potatoes with this mixture and bind together by sticking toothpicks or small sticks through them.
Shallow fry them all over in hot oil until light brown, then drain.
Make curry of the other ingredients, add 11/2 cups boiling water.
When it has simmered a few minutes, carefully place the fried and stuffed potatoes in it, cover and simmer gently until they are tender.
Now a warning about the chilli powder: if it is the real hot stuff use a quarter teaspoon, more or less, but if it is weakened down as some spices are, use it a bit stronger.
That kind of Dum Aloo can take a green salad with avocado pear and the usual curry accompaniments.