Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil. Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 113 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 24.4mg||8 %|
|Sodium 40.2mg||1 %|
|Potassium 205.3mg||5 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 42.9g|
|Protein 4.2g||6 %|
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Calories per serving: 309
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