INGREDIENTS:
1. SUGAR SNAP PEAS - 200 GMS
2. GRATED GINGER - 1 TSP
3. GRATED COCONUT - 3 TSP
4. MUSTARD SEEDS - 1/4 TSP
5. CUMIN SEEDS - 1/2 TSP
6. URAD DHAL - 1/2 TSP
7. RED CHILLIES - 3
8. ASAFOETIDA - A PINCH
9. SALT - ACC. TO YOUR TASTE
10. SESAME OIL - 2 TBSP
METHOD:
1. CHOP THE SUGAR SNAP PEAS .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CUMIN SEEDS, URAD DHAL AND RED CHILLIES .
3. ADD ASAFOETIDA .
4. ADD THE CHOPPED SUGAR SNAP PEAS . CLOSE THE PAN WITH A LID . COOK IT FOR 5 MINUTES ON MEDIUM FLAME .
5. ADD GRATED GINGER, GRATED COCONUT AND SALT . SAUTE FOR ANOTHER MINUTE .
SERVE THIS CURRY WITH WHITE RICE AND A LITTLE GHEE ON IT .
SERVINGS: UP TO 3 PEOPLE .
