2 cans of Sweet Peas (see note below)
4 Tbs dessicated unsweetened coconut (available at Indian Grocers)
1/2 tsp of turmeric
1/2 tsp of red chili powder (or to taste)
1 onion diced or sliced
1 inch stick of cinnamon
1/2 tsp of mustard seed
1/2 tsp of cumin seed
salt (to taste)
Note: You really have to use can peas for this recipe because it gives you the texture you want for the dish. Frozen peas are not suitable if you want the right texture, but can be used if necessary.
In a large skillet, heat 1Tbs of canola oil on medium-high heat. Add the cumin seeds, mustard seeds and cinnamon stick. Fry until fragrant and the seeds begin to splutter (but do not burn). Add the onions and cook until slightly softened (add a little bit of salt here to season the onions.
Then add the dessicated coconut, turmeric, chili powder and salt. Fry for 1-2 minutes. Add the two cans of peas and mix well. Fry for another 1-2 minutes. Taste for salt and seasoning here. Serve with rice and curry meal. Enjoy.
and other curries. Enjoy.
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