| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
|
Fresh green chillies. |
|
|
de-seeded if washed |
|
|
and chopped |
| 1 |
|
Cm, 1 1/2 inch piece |
|
|
of fresh ginger |
|
|
chopped |
| 2 |
T |
Vegetable oil |
| 450 |
|
Water, 3/4 pint |
|
|
A pinch of bicarbonate soda |
|
|
Asafoetida powder, to taste |
| 750 |
g |
Fresh or frozen peas, 1 |
|
|
1/2lb |
|
|
Salt |
|
|
Chopped fresh coriander |
|
|
Grated fresh coconut |
|
|
optional |
INSTRUCTIONS
Put the chopped chillies and ginger in a mortar or strong bowl and
crush to a paste with a pestle or the end of a rolling pin. Put the
oil, water, bicarbonate of soda, and the ginger and chilli paste in a
saucepan. Add salt and asafoetida powder to taste, stir well and heat.
When hot, add the peas and cook for 10 minutes. (The peas should not
change their colour) Remove from the heat and serve, garnished with
coriander and coconut. (if using) Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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