Amazing Peas (indian)
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
5
ingredients
- 3 tablespoons oil
- 1 pinch asafoetida powder (the hindi word is heng)
- 1 teaspoon whole brown mustard seeds
- 1⁄2 teaspoon whole cumin seed
- 15 fresh curry leaves (from an indian market--substitute with basil as a last resort)
- 2 1⁄2 cups frozen peas
- 1 -2 serrano pepper, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar (omit if the coconut is sweetened)
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 3⁄4 cup freshly grated coconut (substitute with frozen or soaked dried coconut)
- 3 tablespoons fresh cilantro, chopped
directions
- heat oil in large frying pan on medium-high heat.
- when hot, put in the aesofetida and then a second later the mustard and cumin seeds.
- when the mustard seeds start popping, toss in the curry leaves.
- stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
- stir for a minute until the peas are fully defrosted.
- add 4 tbsp water and bring to a boil.
- cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
- 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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Reviews
RECIPE SUBMITTED BY
Aariq Skought
Walla Walla, WA
I'm from Walnut Creek, CA but I go to school at Whitman College in Walla Walla, WA. I'm the president of a tea club and I'm involved with the organic garden here as well.