Ingredients:
3 tablespoons oil
1 pinch asafetida powder ( the hindi word is heng)
1 teaspoon whole brown mustard seeds
1/2 teaspoon whole cumin seeds
15 fresh curry leaves ( from an indian market–substitute with basil as a last resort)
2 1/2 cups frozen peas
1 -2 serrano peppers, 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.
Servings: 5
Time preparation: 10 min.
Time total: 20 min.