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Amazing Peas (indian)

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“This recipe is adapted from Madhur Jaffrey's World Vegetarian. It is originally titled "Green Peas with Coconut and Cilantro" but that sounds booooring. I've yet to meet someone who dosen't like the amazing peas.”

Ingredients Nutrition


  1. heat oil in large frying pan on medium-high heat.
  2. when hot, put in the aesofetida and then a second later the mustard and cumin seeds.
  3. when the mustard seeds start popping, toss in the curry leaves.
  4. stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
  5. stir for a minute until the peas are fully defrosted.
  6. add 4 tbsp water and bring to a boil.
  7. cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
  8. uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.

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