The Sensitive Kitchen

Sunday, March 06, 2011

Easy South Indian Peas Curry

Coconut and fragrant spices transform the humble frozen green pea, which in India always receives the plural. A typically south Indian treatment, this technique can be used on almost any vegetable.

1 Tbsp oil
1 dried red chile
1 tsp black mustard seed
1 tsp cumin seed
5-6 fresh curry leaves
1/2 onion, chopped
1 pound green peas
3 Tbsp shredded coconut

Heat oil over medium-high heat in a large skillet. When it is very hot, add chile, mustard and cumin. Cover quickly. When popping subsides, add curry leaves, then onion. Cook, stirring, until onion begins to brown, then reduce heat to medium. When onion is softened, add green peas. Cover and cook until peas are soft, 5-6 minutes. Add coconut, and salt to taste. Serves 6-8.

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