4 fresh green chillies. de-seeded and finely chopped
1 cm piece fresh ginger, chopped
2 tbsp vegetable oil
450 ml water
pinch bicarbonate soda
asafoetida powder, to taste (optional)
750 g fresh or frozen peas
salt
chopped fresh coriander
grated fresh coconut (optional)
1 cm piece fresh ginger, chopped
2 tbsp vegetable oil
450 ml water
pinch bicarbonate soda
asafoetida powder, to taste (optional)
750 g fresh or frozen peas
salt
chopped fresh coriander
grated fresh coconut (optional)
method
1. 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.
2. Put the oil, water, bicarbonate of soda, and the ginger and chilli paste in a saucepan.
3. Add salt and asafoetida powder to taste, stir well and heat.
4. When hot, add the peas and cook for 10 minutes. (The peas should not change their colour)
5. Remove from the heat and serve, garnished with coriander and coconut. (if using)
2. Put the oil, water, bicarbonate of soda, and the ginger and chilli paste in a saucepan.
3. Add salt and asafoetida powder to taste, stir well and heat.
4. When hot, add the peas and cook for 10 minutes. (The peas should not change their colour)
5. Remove from the heat and serve, garnished with coriander and coconut. (if using)
serving amount
serves: 6
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