Indian Recipes
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Ingredients
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| 1 |
Green peas, shelled |
2 cups |
| 2 |
Green chilies, finely chopped |
3 |
| 3 |
Oil or ghee (clarified butter) |
2 tablespoons |
| 4 |
Poppy seeds |
1/4 cup |
| 5 |
Fennel seeds |
2 teaspoons |
| 6 |
Fenugreek seeds, roasted |
1 teaspoon |
| 7 |
Dry mango powder (amchoor) |
1 teaspoon |
| 8 |
Asafetida |
a pinch |
| 9 |
Sindhav salt |
to taste |
| 10 |
Fresh coriander powder, finely chopped |
2 tablespoons |
| Method |
Combine together the whole red chilies, fennel seeds and fenugreek seeds and powder well. Set it aside.
Heat oil or ghee (clarified butter) in a pan over medium-high heat, add chilies and fry for 30 seconds. Add poppy seeds and sauté till slightly brown. Add peas and salt and cook until becomes tender. Now add the powdered ingredients, amchoor and chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Green peas are slightly sweet in taste and easy to digest.
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| Served
With... |
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Any course |
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