Ingredients
Green peas - 250 gm
Red chillies - 2
Green chillies - 3
Grated coconut - 2 cups
Mustard - 1 spoon
Oil - 3 spoons
Asafoetida powder - 1 spoon
Curry leaves
Salt to taste
Method
Soak the green peas overnight. Wash it the next morning and cook it for 10 minutes in a cooker. Drain the water.
Add oil in a pan and heat it. Splutter mustard and add red and green chillies, asafoetida powder, cooked peas and salt. Toss it for five minutes. Garnish it with grated coconut and curry leaves.
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