By Devi Poojari
This Maharashtrian dry preparation of green peas tossed with coconut and ginger, is a delicious accompaniment to eat with rice or bread and is a work of moments – making it a quick-fix lunch or dinner recipe.
1 cup green peas ¼ cup grated coconut ¼ cup fresh coriander 2 green chillies 1-inch piece ginger 2 tablespoons water 1 tablespoon peanut oil 1 teaspoon mustard seeds 1 pinch asafoetida 6-7 curry leaves Salt, to taste
Grind the coconut, green chillies, coriander and ginger to a paste using a bit of water.
Heat the oil in a pan and crackle the mustard seeds followed by tempering the asafoetida and curry leaves.
Add the ground paste and cook for 3-4 minutes, until it changes colour slightly.
Add the cooked peas and season with salt.
Cover with a lid and cook for a couple of minutes and serve with rice or bread.
Image Credit: delish.com