Aariq Skought's Note:
This recipe is adapted from Madhur Jaffrey's World Vegetarian. It is originally titled "Green Peas with Coconut and Cilantro" but that sounds booooring. I've yet to meet someone who dosen't like the amazing peas.
My Private Note
Units: US | Metric
- 3 tablespoons oil
- 1 pinch asafetida powder (the hindi word is heng)
- 1 teaspoon whole brown mustard seeds
- 1/2 teaspoon whole cumin seed
- 15 fresh curry leaves (from an indian market--substitute with basil as a last resort)
- 2 1/2 cups frozen peas
- 1 -2 serrano pepper, 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
- 1heat oil in large frying pan on medium-high heat.
- 2when hot, put in the aesofetida and then a second later the mustard and cumin seeds.
- 3when the mustard seeds start popping, toss in the curry leaves.
- 4stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
- 5stir for a minute until the peas are fully defrosted.
- 6add 4 tbsp water and bring to a boil.
- 7cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
- 8uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.
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Nutritional Facts for Amazing Peas (indian)
Serving Size: 1 (93 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 221.1
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 8.4 g
- Cholesterol 0.0 mg
- Sodium 551.7 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 5.4 g
- Sugars 5.7 g
- Protein 4.9 g
The following items or measurements are not included: