Amazing Peas Indian

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This recipe is adapted from madhur jaffrey's world vegetarian. It is originally titled

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Steps

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Heat oil in large frying pan on medium-high heat.

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When hot , put in the aesofetida and then a second later the mustard and cumin seeds.

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When the mustard seeds start popping , toss in the curry leaves.

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Stir for a good second or two and put in the peas , chiles , salt , sugar , and all the ground spices.

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Stir for a minute until the peas are fully defrosted.

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Add 4 tbsp water and bring to a boil.

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Cover , turn the heat down to low , and simmer for 5 minutes or until peas are tender.

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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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Ingredients

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oil, asafoetida powder, brown mustard seeds, whole cumin seed, curry leaves, frozen peas, serrano pepper, salt, sugar, ground turmeric, ground cumin, ground coriander, coconut, fresh cilantro